Here’s a little-known fact, tomatoes are a fruit, not a vegetable. Just kidding, it’s a pretty well-known fact that, scientifically speaking, tomatoes are a fruit. Yet, seldom do we use them in a fruity, sweet, treat. Until now, that is. Today I am going to share a vanilla and cherry tomato tarte that will have you rethinking the way you see tomatoes.
I don’t know if it is a German thing, or not, but I remember my Oma spooning sugar over her sliced tomatoes. I tried a bite and swore I would never do that again! But, as the saying goes, never say never. Because I started thinking about Oma’s favorite treat and curiosity got the better of me as I considered…what if? What if I caramelized the sugar with a smoked cardamom clove syrup? What if I added some vanilla beans? What if I made it into a tarte and baked it all up in a light pastry puff?
The answer, a beautiful bright red palatable cherry tomato tarte that will make your taste buds sit up and take notice!
Wash 2 ½ cups of cherry tomatoes, keep whole. For a beautiful contrast and if you have them on hand, use a colorful array.
Halve 1 vanilla bean lengthways, cut through the halves again, making 4 long strips.
Unwrap 2 packages of refrigerated puff pastry dough leaving the parchment paper on bottom for now. Stack the individual puff pastry sheets on top of one another and roll, or gently press, them out to a thickness of about ¼-inch. Cut the dough into an 8-inch circle or use a medium ovenproof nonstick skillet and cut the pastry to fit the size of the skillet.
Heat a medium ovenproof nonstick skillet over medium-high heat. Add 2/3 cup sugar and 3 tablespoons smoked cardamom clove syrup stirring continually allowing the sugar to caramelize, about 5 – 7 minutes or until you have this nice deep brown coloring.
🍳TIP: I found this wonderful smoked cardamom clove syrup at Napa Distillery Oxbow Shop in East Napa. It is made by Monarch Bitters. It has this really cool label, a wonderful smoky sweet flavor and yes, it is made for cocktails and I knew it would lend itself wonderfully for cooking. Now what else can I come up with? Stay tuned.
Add the sliced vanilla bean to the caramelized sugar and simmer for about 1 minute, continuing to stir. Remove from the heat.
Cherry Tomato Tarte :
Distribute the tomatoes close together in the pan. Cut 6 tablespoons of cold butter into small pieces and add them between the tomatoes.
Place the puff pastry on top.
Place the skillet on the bottom rack of a 425°F preheated oven and bake to a golden brown, about 20 minutes. Do not cool.
Instead, place a large plate on top of the pan, then flip over in one quick motion. If you let the caramel cool it will harden and not easily transfer to the plate. Carefully lift away the skillet allowing the tomato and juices to gently slide down the sides of the tarte. Sprinkle with salt and pepper, to taste and serve immediately.
- 2½ cups colorful mixed cherry tomatoes
- 1 vanilla bean
- 2 packages refrigerated puff pastry
- 2/3 cup sugar
- 3 tablespoons smoked cardamom clove syrup
- 6 tablespoons butter, diced
- Sea Salt
Wash tomatoes. Halve the vanilla bean lengthwise, cut through the halves again, making 4 long strips.
Stack the individual puff pastry sheets on top of one another and roll them out to a thickness of about ¼-inch. Then cut the dough into an 8-inch circle.
Preheat oven to 425° degrees.
Heat a medium nonstick skillet over medium-high heat. Add the sugar and vinegar and continually stir allowing the sugar to caramelize. Add the vanilla to the caramel and simmer for about 1 minute, continuing to stir. Remove from the heat.
Distribute the tomatoes close together in the pan. Add small cubes of butter between the tomatoes and place the puff pastry on top. Place the skillet on the bottom rack of the oven and bake the tarte to a golden brown, about 20 minutes.
Place a large plate on top of the pan, then flip over in one quick motion. Carefully lift away the skillet.
Sprinkle the tart with salt and serve immediately.