I know what you’re thinking.
Really? Another tomato tarte tatin?
Yup. Another tomato tarte tatin.
The first ones I made walked the line between sweet and savory. The tomatoes were bathed in a hot pool of caramel and showered with tangy balsamic. They were smothered with caramelized onions. And sprinkled with thyme. The flavors and textures scatted off one another. The whole tomatoes burst in your mouth. The soft onions melted into the crust that was drenched in enough caramel that we needed a few extra pieces of bread to sop it up.
This next one was a whole other beast. And by beast, I mean a whole new beauty. I prepared it for an impromptu lunch with a friend who doesn’t like sweet with his savory and shies away from loads of balsamic.
To keep the tang, I used pomegranate syrup, essentially very concentrated pomegranate juice the consistency of a thick, viscous, slow-pouring molasses. Not surprisingly, it’s sometimes called pomegranate molasses. You can make pomegranate syrup yourself by cooking down pomegranate juice for about an hour. Many recipes call for adding sugar, but the bottle that I bought in Israel is just pure pomegranate and that’s what I used in the recipe, adding a pinch or two of sugar to taste.
In order to intensify the tomato flavor, I added a little bit of tomato paste. Its natural sweetness serves as a nice counterpoint to the pomegranate.
I decided to keep that sauce on the thicker side, thinning it out with just a bit of water, so that after flipping, the puff pastry would remain very crispy with no liquid to weigh it down.
A dusting of mint gave the tarte a fresh, light flavor, cutting its intensity.
The resulting tarte was like a good California Cab. Inky and jammy and slightly puckery. Coating your mouth with a rush of flavor. Able to serve as a meal of its own or to stand up to a good steak. I wouldn’t have been surprised if after lunch our teeth had turned purple.
Tomato tarte tatin with pomegranate syrup
I have never seen a tarte tatin with this combination of tomatoes and pomegranate. It’s flavors were inspired by a traditional tomato tarte tatin, the flavors in lahmajun , and my favorite Middle Eastern condiments. Pomegranate syrup or molasses is very thick reduction of pomegranate juice. It should not contain sugar and is puckeringly sour. If you don’t have a tiny bit of tomato paste lying around, try tomato sauce. I rarely use an entire can of tomato paste in one sitting, so I freeze the leftovers by the tablespoon in ice cube trays and pop one out when you need it. Eat the tarte lukewarm – be careful because the tomatoes will be hotter than you expect!
Serves 1 as lunch or 2 as side dish.
- 4 ozs puff pastry (I use half of one of the pastries in a 17-oz Pepperidge Farm 2-pack)
- 1-2 t tomato paste
- 1 T pomegranate syrup/molasses
- 1 t olive oil
- pinch of sugar
- pinch 0f kosher salt
- a few grinds of black pepper
- 2 – 3 t water
- 12 – 18 cherry or grape tomatoes
- 2 sprigs of mint leaves
Prep. Defrost the puff pastry for 20-30 minutes on the counter, or overnight in the refrigerator. (Or, make your own.) Preheat the oven to 425ºF.
Mix. In the small pan (5 inches across the bottom), mix together the tomato paste, pomegranate syrup, olive oil. Add a large pinch of sugar, a large pinch of salt, and several good grinds of pepper. Thin slightly with water until it’s the consistency of maple syrup.
Arrange. Slice the tomatoes in half through the core and toss them with the syrup in the pan. Arrange them, cut side up in a single layer.
Roll. Roll out the puff pastry dough between two pieces of wax paper into a circle about 1 inch larger than your pan (so, 7 inches in this case).
Tuck. Transfer the pastry to cover the tomatoes. Tuck the edges around the tomatoes. Cut several short vent in the pastry.
Bake. Bake the tarte until the crust is puffed and golden, 25-30 minutes.
Flip. Let the tarte stand for 5-10 minutes. Run a knife around the pastry to loosen it from the pan. Place a platter on top of the pan and carefully flip the tarte over.
Sprinkle. Thinly slice a few mint leaves and sprinkle them on the tarte. Make sure to eat it before the mint wilts.