Caramelized Tomato Tart
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.
Servings: 4
Calories: 415kcal
Equipment
- 4 4 ounce ramekins
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.