I had a little pastry left over from making a steak and onion pie. So I thought I would have a go at making a Tomato Tart Tatine. 
I had seen one some where back in the winter but I can’t remember where. But I thought I remembered the method. So I picked and drained some little cherry tomatoes. 
The computer was off and turning it on then waiting interminably for it to boot up would take too long. So I made it without a recipe. How hard can it be I thought. So I arranged the tomatoes in the cast iron pan with a little olive oil. Pan fried them on high for a few minutes. Then a little seasoning, a little torn up basil. 
Tucked it all into bed with a blanket of pastry on top. 
Glazed the top which will become the bottom and salted it lightly with sea salt. Tomatoes love salt. Then baked in the oven at 375 for 30 minutes. It rose, puffed up and browned and smelt lovely. I put a plate on top and quickly flipped it over and voila! A fabulous failure. A bright, colourful, tasty flop. 
Oh dear. Maybe I should have looked up the recipe after all. They say a little knowledge is a dangerous thing. 
Good morning. I am on the look out for little moments of restfulness today. It is Sunday here after all.
celi
PS. On this day a year ago. It was hot. I was chopping down corn stalks for the cows and there are some cute shots of some much younger animals. I enjoyed reading this post again. It has a little humour! c
The Kitchen's Garden 
85 responses to “Tomato and Basil Tart Tatine”
I love Sunday for like you we rest. Of course the farm goes on and we go on with it, but the heavy work is not done and waits for Monday.
Linda
http://coloradofarmlife.wordpress.com
http://deltacountyhistoricalsociety.wordpress.com
yes, this is how I do it plus I do not cook meals on sunday, so i really do get a catch up! c
I bet it was tasty, though, Celi. I’ve never seen that upside down method before and it does appeal!
Thank you for sharing your experiment. I love “adhoc” cooking, when it works you just have to try to remember what you did (I must have said to the G.O. 10 times last night after we ate our slowed cook lamb shanks done for the first time in the Le Creusett (sp?) 6 shanks, 150 c, 5 hours, 2 tins tomatoes, 1 jug stock….). I’m going to give your tart a whirl but given I’ve never made anything like it will check out a couple of those links as reference points 🙂
Half the fun of cooking is the experimentation. I know you will conquer it and have the beautiful dish you want.
I would have eaten it anyway.
No wonder I love visiting you! Who else has the pizzazz to post her flops?! As I read along, I was thinking – oh, this is easy. Even I could probably do this… Then you turned the danged thing over. Do I read the comments to find out what step was needed?
Wow I love the flavours of this tarte tatin
Well, I’m so impressed, because not only do you tell us what to do to avoid failure, you show us yours in bright colorful pictures. My rule is: eat it, because I’m not cooking anything else tonight, and I find no one really cares what it looks like. Nice job.
Morning Miss C, catchiing up on the news! The success to the tommie tart i sto have the halved tomatoes seed side down in th epan before you put th epastry lid on 🙂 I like a dash of balsamic vinegar in too. A while before I can make this again, but as I have a shiny new Tart Tatin pan IT WILL BE MADE 🙂
Sorry for the typos! Not concentrating………
I left ,oine in too so you would not feel bad!! c
Thank you for looking after me ! I
posted a recipe a while ago (when we were in France) and I’m desparate to use my new pan, so I think while I wait for the tomatoes I’ll do a shallot one….. well that’s the plan this Monday afternboon….
I do look froward to making another one now that you guys have put me straight, maybe i should consult FIRST!! i did not realise there were special pans either, noW i want one!! c
I feel your pain, Celi 😉 I made a terrible mess of my apple tarte attempt. The mushy muddle at the end was very tasty though. Nikki
When you get the recipe perfected, please post it as my tomato crop is quite bountiful and I need new ideas for cherry tomatoes.
Looks wonderful C! …now if only I had a garden to pick fresh tomatoes from. 😦
It looks delicious Celi and what a brilliant way to prepare a tarte tatin!! Yum! When I prepare it with apples I typically use puff pastry (because I’m to lazy to make my own pastry) and it turns out nice. Although I have to make sure the puff pastry is deep brown so it doesn’t turn soggy when flipped.
Tasty is the only thing that counts.
I would have served it and just announced it as a tomato and basil crumble…
ok that is really funny! I am so slow!! c