Provolone-tomato tarte Tatin

Name: Provolone-tomato tarte Tatin
Yield: 8 Servings
Ingredients: 8 oz (225 g) puff pastry defrosted; 1 1/2 tbsp (25 mL) old-fashioned mustard; 2 tbsp (30 mL) sugar; 2 tsp (10 mL) white balsamic vinegar; 4 cups (1 L) whole cherry tomatoes various colours; 3 cloves garlic chopped; 2 tsp (10 mL) fresh thyme leaves; Salt and freshly ground pepper; 6 oz (180 g) Canadian Provolone sliced

This is the Provolone-tomato tarte Tatin recipe.

Prep: 15 min
Cooking: 40 min

Yields 8 Servings

Ingredients

8 oz (225 g) puff pastry defrosted
1 1/2 tbsp (25 mL) old-fashioned mustard
2 tbsp (30 mL) sugar
2 tsp (10 mL) white balsamic vinegar
4 cups (1 L) whole cherry tomatoes various colours
3 cloves garlic chopped
2 tsp (10 mL) fresh thyme leaves
Salt and freshly ground pepper
6 oz (180 g) Canadian Provolone sliced

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Preparation

Preheat oven to 425°F (220°C).

On a floured work surface, roll out enough puff pastry to cover an 8 or 9˝ (20 or 23 cm) springform pan. Brush with mustard and set aside in the refrigerator while preparing tomatoes.

Melt sugar in a dry skillet on medium-high heat until light golden brown. Remove from heat and immediately pour in vinegar; stir.

Return skillet to heat, add tomatoes, garlic and thyme; season with salt and pepper. Cook, stirring occasionally, for 5 min. Remove from heat and let rest 5 min.

Drain liquid from skillet and arrange tomatoes in springform pan. Top tomatoes with cheese slices. Cover with puff pastry, mustard-coated side down. Tuck excess dough into pan.

Cook in the oven for 30 min or until crust is puffed and golden. Remove and set aside for 5–10 min.

Place a large plate over the pan. Using oven mitts, hold the plate and pan tightly together and quickly turn over to unmould the tart. Careful to avoid any hot liquid that might escape.

Cut tart into wedges; serve hot or cold.