Little Cherry Tomato Upside Down Tartlets
These little "tarte tatins" made with cherry tomatoes are so good, and have that wow factor.
It couldn't be easier.
I saw an instagram video on Taste France Magazine and knew I would be making these right away.
I had these little tart pans that I don't think I have ever used.......so here was my chance to try them out.
A few people asked if they could use mini tart pans with removable bottoms. I think you could, but they might be trickier getting out of the pans.
These are wonderful for a light lunch with a green salad or as an appetizer course for a party.
Upside Down Cherry Tomato Tartlets: (original recipe from La Cuisine de Geraldine) makes 6 individual tartlets
a basket of cherry tomatoes, cut in half (I used yellow and red for a nice effect)
1 sheet of frozen puff pastry, thawed
1 tbsp herbs de provence
2 tbsp honey
2 tbsp olive oil
salt & pepper
feta or goat cheese for sprinkling the top after baking
a few sprigs of fresh thyme
I sprayed my 3" mini tart pans with non-stick cooking spray, just to be sure they would come right out of the pans.
In a bowl, mix your halved cherry tomatoes with the herbs de Provence, olive oil, salt & pepper.
Drizzle the pans with some honey (don't skip this, this makes the tomatoes sing).
Place the cherry tomatoes neatly, cut side up in the pans.
Roll out the puff pastry and cut circles a little larger than the molds, so you can tuck them in.
Place a circle of pastry over each tomato tart and tuck in the sides. Cut a small vent hole with knife in the center of each tart.
Place on a baking sheet, and bake at 375F for 25-30 minutes.
Let rest in the pan 5 minutes, then unmold onto plates (if a tomato comes loose, just place it back, don't worry).
Garnish with fresh thyme sprigs and some crumbled feta or goat cheese if you like.
I drizzled with good balsamic vinegar just before serving.
LOVED!
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