Cherry Tomato Tarte Tatin Individual Portions Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the pie crust in a pie pan, then trim and crimp the edges. Bake for 5 to 7 minutes, until it has started to harden. Remove it from the oven and cool.
• Place a skillet on medium heat and melt the butter. Add the onion and garlic and cook for 10 to 15 minutes until the onions have browned. Add the onion mixture to the pie crust. Sprinkle 2/3 of the Parmesan cheese on top of the pie crust and then add the cherry tomatoes on top. Make sure the cherry tomatoes really fill the pie: err on the side of overfilling rather than underfilling. They will settle as they bake. Sprinkle the thyme, the remaining Parmesan cheese and the salt on top.
• Place in the oven for 20 minutes or until the tomatoes start to brown and pop a little bit. Remove from the oven, garnish with additional thyme and cool before serving. Do note that this dish starts to fall apart once you begin cutting, so try to serve it all at once if possible.
• Stir together the flour, salt and sugar. Add in the butter using two knives or a spoon, but try not to use your hands too much because you want the mixture to stay as cool as possible. You can also combine the dry ingredients with the butter in a food processor, using the pulse setting. The objective is to get the butter incorporated with the flour, creating pea-size pieces.
• Slowly add in the water and mix until it just comes together as a dough. The amount varies depending on the type of flour and butter you use; it may take more or less liquid to bring together. Dump the dough out onto a sheet of plastic wrap, press together in a round, wrap well and chill for at least an hour.
• To roll out, flour a work surface well and divide the dough in half. Using a rolling pin (or an empty wine bottle if you don't have one), roll out each half into a 1/8-inch-thick round, creating two crusts. The crusts are now ready to be used.

Steps:

• cut the tomatoes in half and with a melon baller or spoon, empty the seedy part inside.
• Fill with some pesto and stuff in 1 caper.
• Grease the tartelet case with some oil and distribute the pistachio in the bottom of the cases.
• Place the cherry tomatoes over the pistachios, cut side up. don't let the tomatoes touch the side of the tartelet pan so that the pastry will fit nicely around then and form a border.
• Cut 4 discs of pastry 12cm in diameter then place on top of the tomatoes.Press the pastry around the border so that it will surround the tomatoes.
• Make holes with a fork on the surface of the pastry so that it won't rise too much.
• Bake at 200C for 20 minutes, then invert onto white serving plated with a few green salad leaves.

Steps:

• Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
• 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.
• In a clean, 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.
• Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
• Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

Steps:

• Preheat the oven to 400 degrees, with a rack in the lower third. Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the dough into a circle slightly larger than the tatin pan, Dock the dough all over with a fork. Use the rolling pin to gently transfer the dough to the prepared baking sheet, unfurling it onto the pan. Chill while preparing the tomatoes.
• In a tatin pan, melt the butter over medium heat. Add the tomatoes, skin sides down. Cook until they have softened and the juice they have given off has reduced.
• Season with salt and pepper. Add the sherry and balsamic vinegar, bring to a simmer, and cook until reduced slightly, 1 to 2 minutes.
• Arrange herb sprigs among the tomatoes. Transfer the pan to the oven and roast for 15 or 20 minutes.
• Remove from the oven and, using a fork or tongs, move the tomatoes closer together. Gently drape the pastry over the tomatoes, folding in a little at the edges to encase them. Return to the oven and bake until the pastry is very golden brown, 20 to 25 minutes. Remove from the oven and cool for 5 minutes.
• Carefully invert the tarte tatin onto the serving plate and lift off the pan. Let cool for 5 minutes more. Finish with a generous grating of parmesan cheese.