Tatin of Heirloom Tomatoes

Servings: 4
Prep time: 10 minutes
Resting time: 15 to 20 minutes
Cooking time: 40 to 50 minutes

Ingredients

• 4 large heirloom tomatoes
• 2 to 3 French shallots
• 90 ml (6 tablespoons) olive oil
• 5 ml (1 teaspoon) dried thyme
• 3 cloves garlic, finely chopped
• 60 ml (4 tablespoons) balsamic vinegar
• 15 ml (1 tablespoon) honey
• 15 ml (1 tablespoon) concentrated vegetable broth
• 30 ml (2 tablespoons) strong mustard
• 1 sheet of puff pastry
• A few fresh basil leaves
• Crumbled feta, to taste (optional)
• Mini bocconcini, to taste (optional)
• Salt and pepper, to taste

Preparation

1. Preheat the oven to 200 °C (400 °F) with the rack in the center.
2. Slice the heirloom tomatoes into slices about 1 in. (2.5 cm) thick, then season with salt and pepper.
3. Slice the shallots into rounds about the same thickness as the tomatoes.
4. In an oven-safe skillet, heat the olive oil over high heat.
5. Add the tomatoes and shallot rings, sprinkle with thyme, and let the vegetables brown.
6. Meanwhile, in a bowl, combine the garlic, balsamic vinegar, honey, and concentrated vegetable broth.
7. Pour the mixture into the skillet, stir, and cook for a few minutes to allow the flavors to blend and the liquid to reduce slightly.
8. Remove the skillet from the heat and spread the tomatoes and shallots evenly.
9. Generously brush the sheet of puff pastry with strong mustard, then place it, mustard side down, over the vegetables.
10. Fold the edges of the pastry inward toward the pan and bake in the oven for 30 to 40 minutes, until the pastry is golden brown and crispy.
11. Let the tatin rest for 15 to 20 minutes before gently inverting it onto a serving plate.
12. Just before serving, garnish with fresh basil leaves and top with crumbled feta or a few mini bocconcini for an even more indulgent version.