Kitchen
How Do You Make a Tarte Tatin Even Better? By Making it With Tomatoes
Michelle Heimerman In late summer, we like to throw back ambrosial bite-size tomatoes like candy.
“The kitchen at chef Dan Hunter’s restaurant Brae was harvesting them for the tasting menu that night.”
With a dollop of whipped mascarpone, it’s just sweet enough to eat for dessert. Juicy cherry or grape tomatoes are coated in a light caramel to make the “topping” for this tart, but the whole thing is baked upside down in a skillet.
Do most of the steps to prepare it in advance—make the zucchini paste and defrost the puff pastry a few hours or up to two days ahead—but be sure to serve the tart just after baking, turning it out from the pan in front of guests. It tastes best while the caramel is still runny and the warm, topmost layer of dough has a custardy consistency.
Key facts
- Who: Michelle Heimerman In · Bruce Pascoe · Shane Mitchell
