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Caramelized Tomato Tarte Tatin

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.

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Ingredients

1 14-ounce package all-butter puff pastry

2 tablespoons unsalted butter

2 red onions, halved and thinly sliced

1/4 cup plus a pinch sugar

1/2 teaspoon Champagne vinegar

1/4 cup chopped pitted Saracena olives

1 1/2 pints organic, cherry/grape tomatoes

1 tablespoon chopped fresh thyme leaves

Sea salt

Freshly ground black pepper

Directions

1. Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.

2. Melt 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.

4. Sprinkle 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 serving platter.

Serves 4 to 6

Adapted from Melissa Clark, The New York Times

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