I’m super excited to attach my first cooking Video! This video was done in a friend’s kitchen, in early October and shot and edited by the amazing Henry Dombey; a photographer, chef and videographer based in San Francisco. Check it out!
CARAMELIZED TOMATO TARTE TARTIN with OLIVES and FETA:
You’ll need an 8 inch/20 centimeter stainless steel pan. Do not use a non-stick.
TO MAKE THE TART: Put 2 tablespoons of unsalted butter in a pan on medium/low heat and when melted, place one whole red onion that has been sliced, with a good pinch of raw sugar and gently cook for 10 to 15 minutes or until onions are softened and translucent. Empty the onion into a bowl and rinse out the pan. Clean and dry pan thoroughly and put it back on the stovetop. Add a quarter cup of raw sugar to the pan and 3 tablespoons of water. Put the heat on medium to low, and don’t stir, but rather swirl the sugar through the water until it’s melted and starting to caramel. Add one teaspoon of Sherry Vinegar. Keep swirling until the mixture becomes amber and starts to brown. Turn off the heat. Put a half cup (or 20—or so) of pitted Kalamata olives, sporadicly around the base of your pan, sprinkle over one tablespoon of chopped fresh thyme, and then add a half a punnet of grape or cherry tomatoes. (A mixture of red and yellow are pretty). Place the cooked onions, that you have set aside, on top. Roll out your pre prepared puff pastry (or use my recipe below) a little wider than the pan. Tuck in the edges. Place in a 425 degree oven for half an hour. Take care when removing the hot pan from the oven. Let rest for 5 minutes, and then gently flip the tart over (see attached video below). Dot the top liberally with a soft creamy feta, and serve immediately.
TO MAKE THE PASTRY: (“My Awesome Pastry” that appears in the Video) Meld with fingers, (not a food processor): 2 and a half cups of all purpose flour (spoon flour into a measuring cup with a teaspoon, don’t pat down, slide off top with a knife) with 1 and a half of sticks of Unsalted butter (Cut into pea-sized squares and then put in the freezer until you need), with a quarter cup of Organic Vegetable shortening. (Also kept in the fridge) and 1 teaspoon of salt. If you’re making this in a hot climate, keep putting the bowl in the fridge to keep chilled as you go. Once melded, add about 9 tablespoons of iced water. (Water you have already put in the fridge to chill). Add the water gradually. Could be less, could be more, you don’t want it too wet and sticky. Form dough into a disk, (see attached video below) wrap in plastic and put in the fridge for at least 30 minutes. This makes 2 discs for 2 tomato tarts.
VIDEO: HOW TO MAKE CARAMELIZED TOMATO TARTE TARTIN WITH OLIVES AND FETA
This tart tartin was originally inspired by a recipe that appeared in the New York Times, September 2008.