TOMATO TARTE TATIN
I made a personal size one today — 2 tomatoes, in my tiny carbon steel pan.
Used the method described in The Guardian but made my own crust instead of using puff pastry. Same oil crust recipe I mentioned in the cauliflower crust.
I also didn’t blanch the tomatoes — after they cook with the caramel, the skins peel right off.
So intense and so delicious!
The tomatoes lost their shape because of the cooking with caramel, so I might tweak the method slightly for aesthetics if I were making it for company.
