Caramelized tomato tart is treated like a tart tatin in this recipe. Roasted tomatoes are layered with roasted garlic, olives, onion confit, and puff pastry with caramelized sugar. Serve the caramelized tomato tart by itself or with Braised Seitan with Cannellini Beans.
You start the dish by caramelizing sugar with a touch of water in a saucepan. Then pour the caramelized sugar into 4-ounce ramekins.
Drop in a roasted garlic clove and a few olives. Then place a roasted tomato half and a scoop of onion confit. Cut the vegan puff pastry to be just a bit bigger than the ramekin and pop in a 425°F oven for 20 minutes.
Be very careful when caramelizing the sugar it can cause nasty burns. Also, be careful when turning the tart over onto a plate to not burn yourself!
I included a short video below to show the steps. the recipe follows the video.
Caramelized Tomato Tart
Equipment
Ingredients
- 4 Tbsp. sugar
- .25 tsp. sherry vinegar
- 12 conservolea olives or nicoise, pitted
- 4 roasted garlic cloves
- 4 roasted tomato halves
- salt and pepper to taste
- 1 Cup onion confit
- 8 ounces vegan puff pastry defrosted if frozen
Instructions
- Preheat the oven to 425°F
- In a small saucepan, combine the sugar and 1 Tablespoon of water over medium heat. Swirl the pan until the sugar has completely dissolved, bring it to a boil, and then keep swirling until the sugar is nut brown. Remove from the heat. Add the sherry vinegar and swirl to combine.
- Pour the caramelized sugar into four 4-ounce ramekins. Being careful not to touch the hot sugar, drop in 1 roasted garlic clove and 3 olives to each ramekin. Add a tomato half to each ramekin and a little bit of salt and pepper. Top each with the onion confit.
- Cut the puff pastry into circles slightly larger than the opening of the ramekins (using a spare ramekin as a template helps). Place the puff pastry circles on top of the onion confit and transfer the ramekins to a sheet pan lined with parchment paper. Place in the oven and bake for 20 minutes.
- Allow the tarts to cool for a couple of minutes and then carefully turn them over onto plates. Serve warm or at room temp.