Tomato Tarte Tatin

As summer is slowly coming close (don’t worry we are still in denial too!), why not make the best of the remaining local summer tomato harvest? This recipe is perfect for highlighting Ontario tomatoes!

For the Tomato Tatin:

3 lbs halved plum tomatoes
1 tbsp olive oil
1/4 tsp minced garlic
salt and pepper to taste
Puff pastry base cut to desired size

Toss Tomatoes in oil, garlic, salt and pepper. Roast cut side down in a 200 degree oven for 30 minutes. Skin should just slip off at this point, flip over and toast for another 45 min.

Butter 3 oz ramekins. Fill with tomatoes pushing cut sides together. Top with puff pastry disk. Bake in 375 degree oven for 15-20 min until pastry is cooked.

For the Mozzarella Fonduta

1 tbsp butter
1/4 lb mozzarella (grated)
1/2 cup milk
2 egg yolks

Melt butter, add milk and cheese. When cheese is melted add eggs and cook for 5-7 minutes until thickened. When making a small batch use a double boiler, for a large batch heating it up directly on the stove is OK, use caution, do not boil.

For the Basil Oil Garnish

Combine 1 cup of chopped basil leaves with 1/2 cup of olive oil

For the Herb Salad

4 sprigs of chervil
4 sprigs of baby red basil
8 leaves of baby arugula
4 sprigs of flat leaf parsley
1 teaspoon of grape seed oil

Wash herbs, toss lightly with oil before service.

Enjoy, and don’t feel shy to tell us what you think!

Guillaume ClairetTomato Tarte Tatin