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tomato-tarte-tatin

When tomato season is approaching, I always get excited. Tomatoes are definitely one of my absolute favorite veggies (some would say it's a fruit, but let's not get into that). They're so versatile—sweet, sour, umami—and can be used raw, cooked, grilled, charred, jammed, you name it. The other day, I woke up craving tarte Tatin, and of course, I had to make the puff pastry from scratch. You'd be surprised how easy and forgiving the dough is. I prepared the tomato layer using tomatoes, olives, and thyme, which instantly brings to mind pizza flavors. A glaze of balsamic vinegar and honey added a great sweet and sour touch to the tomato layer, which is flipped upside down when serving. I topped each piece with grated feta, black pepper, and a drizzle of olive oil. It was so delicious that my wife and I ate the entire pan in one sitting. Oops! It's a great project for the weekend!

Ingredients