Every tomato season, I always make Tomato Tarte Tatin. Today, I decided to try a spin on it as there was fresh, local corn at the market so I decided to incorporate it. I ended up making this up as I went along. What I used:
- 397 grams box of puff pastry, thawed
- 1 ear of fresh organic local corn, stripped off cob
- 2 pints local cherry/Sungold tomatoes
- 1 "Pink Lady" tomato sliced thinly
- Fresh, extra-creamy blue cheese, to taste and for garnish
- 1 large sweet onion, caramelized
- Good quality balsamic vinegar, as needed
- Fresh thyme leaves, stripped off stems, to taste
- Organic extra-virgin olive oil, as needed
- Kosher salt & fresh cracked pepper, to taste
I bought this gadget by Oxo which strips the corn of the stalk and it worked like a hot damn! At 425°F I roasted the tomatoes and corn in a little olive oil and S&P for 25 minutes. For the last 5 minutes, I swirled in a little balsamic vinegar and took them out to cool.
I caramelized the onion while the above was roasting and finished with a splash of balsamic and S&P.
I rolled out the puff pastry on parchment paper on a large baking sheet. I docked the dough with a fork. I preheated the oven again to 400°F this time.
I spread the onions around evenly, then the roasted tomatoes in corn. I drained these so it wouldn't be so wet. Don't ask if I drank that juice, lol. Next I put the sliced tomatoes over top. I seasoned with pepper and then crumbled blue cheese over. I finished with fresh thyme. I brushed the edges with olive oil.
This went into the oven for 20 minutes. I garnished with a bit more blue cheese and served myself a slice.
I bet every year I make this I say it's the best ever.
This was sooooo wonderful! Caramelized onions, the corn and tomatoes were the sweetness. The balsamic gave a needed acidity punch. The blue cheese gave a nice salty, sharp note. The thyme and pepper rounded it all out. Superb!!!
No comments:
Post a Comment