Cherry Tomato Tarte Tatin Recipe
Tarte Tatin, a French classic, gets a jammy, flaky makeover with tomatoes. Be sure to serve immediately for that custardy consistency.
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Cooking tools:
- Food processor
- Dutch oven
- Spider strainer
- Skillet
- Baking sheet
- Paring knife
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Slotted spoon
- Whisk
- Parchment paper
- Plate
- Stove
- Oven
- Refrigerator
Ingredients
- 1⁄4 cup plus 3 Tbsp. extra-virgin olive oil
- 1⁄4 cup plus 3 Tbsp. honey
- 1 lb. 10 oz. medium zucchini, cut into 1-inch cubes
- 1 large handful (½ packed cup) mixed fresh herbs, such as basil and parsley
- Kosher salt
- 50 ripe red or golden cherry or grape tomatoes (1 lb.)
- Olive oil, for drizzling
- Pinch of sugar
- 1 sheet frozen puff pastry, thawed in the refrigerator
- Small basil or mint leaves, for garnish
- 4 tbsp. cold unsalted butter, cut into 1-inch cubes
- 1⁄3 cup superfine sugar
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