Sometimes you just want something simple for supper. This taste satin actually works either way up, as a straightforward tart or an inverted tatin – just be careful that it doesn’t get too wet.
INGREDIENTS
- 1 14-ounce package all-butter puff pastry
- 2 tablespoons unsalted butter
- 3 red onions, halved and thinly sliced
- ¼ cup plus a pinch of sugar
- ½ teaspoon sherry vinegar
- ¼ cup chopped pitted Kalamata olives
- 1 ½ pints (about 1 pound) cherry or grape tomatoes; a mix of colours is nice
- 1 tablespoon chopped fresh thymeleaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
PREPARATION
- Preheat oven to 425 degrees. Halve and part roast the tomatoes for 30 minutes or so to reduce water content. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
- Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Transfer onions to a bowl.
- In a clean, ovenproof 9-inch skillet or tarte tatin dish, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes to make the caramel. Add vinegar and swirl gently.
- Sprinkle olives over caramel. Scatter roasted tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry to allow steam to escape.
- Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.