Zucchini and Roasted Tomato Tarte Tatin
- Total Time: 1 hour 15 mins
- Yield: 6 slices 1x
Description
This savory take on a tarte tatin makes a comforting dinner all on its own or a crowd-pleasing appetizer for your next dinner party.
Ingredients
Crust
- 200 grams flour
- 1 tsp salt
- 100 grams butter, cut into cubes and chilled
- 1 egg
Filling
- 2 lb (900 g) tomatoes, plum work best but cherry tomatoes will do
- Olive oil
- Basil flowers or other herbs, chopped
- Salt
- Black pepper
- 1 large onion or 1 cup (240 ml) shredded zucchini, squeezed to remove excess water and packed tightly
- 1/4 cup (60 ml) grated fontina or parmesan cheese
Instructions
Crust
- Combine flour and salt into a medium bowl.
- And butter and work into the flour using two forks or a pastry cutter until a sandy texture is formed.
- Add the egg and mix until just combined and a dough forms. If the mixture is too dry, add ice cold water one tsp at a time.
- Refrigerate for 30 minutes.
Tarte Tatin
- Cut tomatoes in half; carefully core and remove the seeds, reserving pulp for tomato sauce or soup.
- Drizzle oil in a 10-inch round baking dish or sauté pan and lay the tomatoes skin side down in the pan, tightly filling to accommodate for shrinkage. Top with basil flowers or herbs, salt, and pepper and roast for 30 minutes or until the tomatoes begin to soften and caramelize.
- While the tomatoes are cooking, cut your onion into thin slices. Place a sauté pan over low heat, add some olive oil, and cook onions, stirring occasionally, until soft and caramelized. If using zucchini, turn up the heat to medium high. Season with salt and pepper.
- Just before you take the tomatoes out of the oven, remove dough from refrigeration and roll out to a 10-inch round. Spread the onions/zucchini on top of the tomatoes, add the grated cheese and top with the dough, tucking the edges in. Return pan to oven and bake until dough is golden brown, another 30 minutes. Remove from oven, cool 5 minutes, and unmold by running a pairing knife along the edges. Place a serving tray on top of the pastry, flip over, and serve.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
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Frequently Asked Questions
What makes this a “tarte tatin” style and how does the unmolding work?
Like a classic tarte tatin, the tomatoes are placed in the pan first and the crust goes on top — then after baking, the tart is flipped. After cooling 5 minutes, run a paring knife along the edges, place a serving tray on top of the pastry, and flip over so the tomatoes face up.
Do I use onion or zucchini as the filling layer?
The recipe offers a choice: 1 large caramelized onion (cooked slowly over low heat until soft) or 1 cup of shredded zucchini squeezed of excess water and packed tightly. If using zucchini, the instructions say to turn up the heat to medium-high. Both are spread over the roasted tomatoes before adding the cheese and pastry.
What if the pastry dough is too dry when I’m making the crust?
The crust combines 200g flour, 1 tsp salt, 100g chilled cubed butter, and 1 egg. If the mixture is too dry after the egg is added, the instructions say to add ice cold water one tsp at a time until a dough forms. Refrigerate for 30 minutes before rolling. 
