Bay Area restaurant owner Allison Arevallo knows her way around the kitchen. Before co-opening the
popular Oakland-based Mac & Cheese restaurant, Homeroom, Allison wrote about food and recipes she fell in love with on her site, Local
Lemons. This Tomato Tarte Tatin uses store-bought puff pastry and seasonal
tomatoes, thyme and salty olives, resulting in a juicy bite of a little-bit-sweet, a little-bit-salty. Kids will love to help unfold and roll the
puff pastry and arrange the toppings on the tart. Serve with a nice green salad
for a simple and delicious weeknight meal.
oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill,
covered, until ready to use.
butter in a large skillet over medium heat. Add onions and a pinch of sugar and
cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add
2 tablespoons water and let cook off, scraping brown bits from bottom of pan.
Transfer onions to a bowl.
3. In an
ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook
over medium heat, swirling pan gently (do not stir) until sugar melts and turns
amber, 5 to 10 minutes. Add vinegar and swirl gently.
olives over caramel. Scatter tomatoes over olives, then sprinkle on the onions.
Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking
edges into pan. Cut several long vents in top of pastry.
5. Bake tart
until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes.
Run a knife around pastry to loosen it from the pan, and flip tart out onto a