Summer Tomato Tarte Tatin

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Credit: Victor Zarate
Skills for Culinarians Day Cookbook, July 2004


10 large heirloom tomatoes, peeled and cut into quarters
Salt and pepper to taste
Extra virgin olive oil as needed
8 4-6 inch putt pastry circles
1 egg
Goat Cheese (recipe follows)
Pistou (recipe follows)
Melted Onions (recipe follows)

Goat Cheese
1 shallot, minced
2 T olive oil
6 oz. fresh goat cheese, room temperature
3 oz. fresh ricotta
2 t heavy cream
3 T pistou

6-8 oz. fresh basil leaves
1 garlic clove
1 t lightly toasted pine nuts
2 t grated Parmesan
1/4 cup extra virgin olive oil

Melted Onions
1 T olive oil
6 oz. sweet butter
16 oz. thinly sliced onion
1 T brown sugar
2-3 oz. red wine
1 t tarragon, minced
Salt and pepper to taste


1) Layer tomato pieces in round tart mold; season with olive oil, salt and pepper.

2) Bake in 350°F oven For 7-10 minutes until tender.

3) Meanwhile, place puff pastry circles on parchment-lined pan; chill for 15-20 minutes.

4) Poke holes in pastry with fork; egg wash, then bake in 400°F oven until brown.

5) Take tart shells with tomatoes and spoon on goat cheese mixture, then onions.

6) Place pastry shell over each tart; warm in oven, if desired. invert each pastry on center of a plate; garnish with pistoa and mixed baby greens.

Goat Cheese
1) Sauté shallots in olive oil until soft. Add all items; mix well.

1) Blanch basil in boiling water.
2) Blend all ingredients in food processor until smooth.

Melted Onions
1) Heat oiive oil and butter in pan; add onions, sautéing until soft.

2) Add sugar; cook For 10 minutes or until brown.

3) Deglaze pan with red wine; cook until almost evaporated. Add tarragon and season. Reserve.


8 Portions



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