Tomato Tarte Tatin

Brunch Menu
Tomato Goat Cheese Basil Tarte Tatin
Red Leaf Green Leaf Salad, Dijon Vinaigrette
Comté Cheese Soufflés
Handcut Bacon
Schramsberg Blanc de Blanc

Oh, we had such a delightful brunch! I hope I am able convey the light lovely delicious flavor combinations served here. The menu is straight-forward and uncomplicated, but this brunch menu is a winner by all accounts!

Father Adam is my longtime dear dear friend. He was going to be in town at the same time as my family visiting from Chicago. We determined he had not seen my brother in over 20 years (and therefore had not met my sister-in-law, nor their sons). Father Adam and I cook together often. He is a terrific cook. You may recall reading about some of our dishes, including the one we made for Julia Child’s birthday event, Coq Au Vin.

We thought it would be neat to cook brunch and for everyone to get (re) acquinted. Father Adam arrived around 9 AM and we began prepping the meal. We took a break to shoot some hoops with Stone, and a few hours later the adults were ready to sit down to a very memorable meal with the light streaming in, with the food, family, and friends, what could be better?


We served dry, crisp, complex Schramsberg Blanc de Blanc California Sparkling Wine, a great complement to the meal and how apropos to serve a “local” wine to out-of-town guests here in California.

Tomato Tarte Tatin: Slice Roma tomatoes lengthwise. Squeeze the seeds and juice out of tomatoes and place in baking pan drizzled with olive oil, skin side down. Sprinkle with salt, pepper and Herbs de Provence. Cook at 350°F for about 40 minutes. Pour out any juices left in the pan.

Top the tomatoes with crumbled goat cheese then cover with puff pastry dough. This is my cherished Le Creuset Tarte Tatin Pan. Handcrafted of porcelain enamel cast iron, it is designed for recipes that are started on top of the stove and are finished in the oven. The curved side handles make it easy to flip foods over onto a plate. This is a great pan for making quiche too, if you are a quiche lover, you might enjoy visiting here and here.

Tuck the dough under the edges of the tomatoes. Make holes in the dough to let steam escape and bake in the 350°F oven until the dough is golden. Remove from oven and let rest until ready to serve. Then…

Father Adam demonstrates the Tarte Tatin Flip Over.
Place platter over the pan.

Invert.

Slowly remove pan.

Voilà!
Top with shredded basil. Serve.
Recipe inspired by the charming Chocolate & Zucchini Cookbook. Please stay tuned for the Soufflés post from this special brunch.

27 thoughts on “Tomato Tarte Tatin”

  1. And of course I’LL BE RUSHING RIGHT OVER the next time I am in Chicago. Your brunch looks exceptional. And serving it with sparkling wine, it just doesn’t get any better than this…

    –Marc

  2. Oh Chef – you are cracking me up! Marc, actually I cook in Chicago and LA, and you are more than welcome in either locale!
    LL

  3. Uh, Santa…there’s one more thing…Le Creuset Tarte Tatin Pan, pleeeeeease!
    I’m a newbie here; your blog is awesome, it’s holding me over ’till I get back to NorCal. Thanks so much…

  4. I love your blog because it gives me so many great ideas and recipes to try out. I’m going to be making that sweet potatoes au gratin for Christmas dinner and I can’t wait to see how it tastes!!!

  5. What a wonderful meal. I made some roasted tomato/cheddar appetizers for Thanksgiving and loved them, but I love goat cheese even more and adding the Herbs de Provence would taste wonderful. Thanks for sharing!

  6. To LL from L…
    I’m being attacked by a Tomato Tarte Tatin!! Pouring those juices away is out of the question, chunks of bread and dribbles down my chin…I’m eating as fast as I can! Nobody’s watching! Oh, yummo…
    Lyn

  7. Hi Geoff – Welcome, and I hope Santa is listening!

    Hi Darius – it was excellent. Not too light not too heavy, just right.

    Hi Assertive Wit – oh please let me know how it turns out!

    Hi Peter – funny you should say that as I was looking for Heirloom tomatoes I thought the colors would look neat. I still plan to try it, but Romas are good for this recipe, definitely.

    Hi Terri – that sounds like a great app, I am wondering what you did with those ingredients?

    HI Jenn – it all worked. I think my favorite was the souffles.

    HI Lyn – I hear ya! Delicious concentrated juices! Can’t leave them in the tart though as they make the puff pastry soggy. Should have saved them, good idea, I will next time.

    Hi Pam – tell Santa!

  8. OK, you had me at “hello” with the tomato tarte tatin, but you have totally sealed the deal by serving one of my all-time favorite sparkling wines with it!!! I LOVE Schramsberg. Must try this entire menu now!

  9. LL, It was, indeed, a wonderful day. Your family is even more fun to be around than your blog suggests. Thanks for having me. Also, I am glad to attest that this meal is even better than it looks. Thanks for teaching me about the Tarte Tatin. How shall we make it next? Fr. A

  10. It’s another exceptional meal. Not only does it sound so scrupmtuous, it looks awsome. Did you make about 4 souffle’s per person? I’d eat that many!

  11. LL,
    That tomato tarte tatin and the comte souffles have my name written all over them!

    I used good comte in that savory loaf of bread with the olives.
    Love it!

  12. Hi Dee- let me know how it goes, Schramsberg for brunch YAY!

    Thanks Fr. A – what IS next? And don’t forget your invitation to Chicago for Passover dinner!

    Hi That Girl – il était

    HI Sara – I will email you more details.

    Hi Maria – étonnant et délicieux

    Hi Tash – um, yea, we had more than one…

    HI Stace – I saw that, the loaf looked great! I will post more about Comté too.

    Thanks Pam – we would have welcomed you.

    Hi Lo – Fr. Adam gets credit for the menu!

  13. What a wonderful brunch and menu with photos. thanks for letting us join in. The tatin is making me want to make this soon, but I may need to wait till the tomatoes roll back around in season here.
    Happy holidays to you and your family!

  14. You cannot help but love the straightforwardness of a tarte tatin! And a savoury version that also implies the highly addictive herbes de Provence? SOLD!

  15. How fun that you and father Adam cook together, I always see his comments, so nice to “meet” him!
    I just love your tarte tatin, I can just imagine all the flavors going on with the souffles and the handcut bacon. I will remember this when I want a very special brunch! A warm Seasons Greetings to you Lori Lynn, and a big hug!
    xox, Marie

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