Here’s a twist on the classic apple tarte Tatin, using roasted tomatoes in place of apples. Use greenmarket or farm-stand tomatoes if possible; either way, you’ll find that roasting intensifies the flavor. The onion confit can last for weeks in the fridge, so make use of the extra. Adding sherry vinegar to the caramelized sugar cuts down the sweetness of the caramel. I love this tart on its own or as a garnish for roasted lamb.
4 tablespoons sugar
1 tablespoon water
¼ teaspoon sherry vinegar
4 roasted garlic cloves (recipe follows)
12 Niçoise olives, pitted
4 roasted tomato halves (recipe follows)
Kosher salt and freshly ground black pepper
1 to 1½ cups Onion Confit (recipe follows)
8 ounces frozen puff pastry, defrosted
Heat the oven to 425°F.
In a small saucepan, combine the sugar with the water, and heat over medium heat, swirling the pan until the sugar has completely dissolved. Then let the mixture boil, swirling occasionally, until the resulting caramel is nut-brown. Remove the saucepan from the heat. Add the vinegar to the caramel, swirling the pan until thoroughly combined.
Pour the caramel into four 4-ounce ramekins. Allow the caramel to cool for 1 minute or so. Then place 1 garlic clove, 3 olives, and a tomato half into each of 4 ramekins. Add salt and pepper to taste, and top with the onion confit.
Cut the pastry into rounds that are slightly larger than the opening of the ramekins (these will become the tart crusts). Place the pastry rounds over the onion confit. Then transfer the ramekins to a baking sheet and bake until the pastry is puffed and golden, about 20 minutes. Allow the tarts to cool for 1 to 2 minutes, then carefully turn them out onto plates. Serve warm or at room temperature.