This Heirloom Cherry Tomato Tarte Tatin is not only delicious, but also visually impressive. It’s great to cut up into small pieces as a tasty appetizer as well as into wedges and served along a side salad as a light meal.
2 tbsp. unsalted butter
2 shallots, finely diced
1 garlic clove, minced
4 cups heirloom cherry tomatoes
2 tsp. oregano, fresh or dried
1 tsp. thyme, fresh or dried
¼ cup panko bread crumbs
2 tbsp. grated Parmesan, plus more for garnish
1 sheet frozen puff pastry, thawed and pricked with a fork throughout surface
2-3 basil leaves cut into thin strips (chiffonade)
Salt and pepper to taste
- Preheat oven to 425°F.
- Melt butter in the Emile Henry Tarte Tatin dish over medium-high heat. Add shallots and sauté for 5 minutes. Add garlic and tomatoes and continue to sauté for 3–4 minutes. Season with salt and pepper.
- In a small mixing bowl, toss together oregano, thyme, panko and Parmesan. Sprinkle mixture evenly over tomatoes in skillet and top with puff pastry. Fold edges of puff pastry into the sides of the skillet to create a border for the Tarte Tatin.
- Place in oven and bake for 25–30 minutes or until puff pastry is golden brown.
- Remove from oven and place bottom of the Emile Henry Tarte Tatin set on top. Quickly invert and allow Tarte Tatin to rest for 5 minutes. Finish with fresh basil and Parmesan cheese, cut into pieces and serve.