Tomato Tarte Tatin

A recent trip to France re-introduced me to the glorious tarte tatin (and then again on the Queer Eye season in Japan!) so I dug out this old tomato tarte tatin recipe from a cooking class I took.

Here, tomatoes snuggle together in their own caramelized juices on a bed of flaky puff pastry.

Tomato Tarte Tatin

by Ian Knauer, published in Bon Appetit Magazine

Ingredients:
8 large plum tomatoes
3 tbsp unsalted butter, room temperature
3/4 cup sugar
1 tsp vanilla extract
1 sheet frozen puff pastry (half of 17.3 oz package), thawed, corners cut off

1 9-inch cast iron skillet (8-inch skillet shown in video)
Oven temp: 425F
Baking time: 20 minutes