Tomato Tatin Recipe

For the tomatoes: Blanch the tomatoes: plunge them into boiling water and remove the skin. Cut them in half and hollow them out. Place them gently upside down in a baking dish, packing them tightly. Season and add a drizzle of olive oil. Bake at 160 °C for about 25 minutes.

Preparation of caramelized onions: Thinly slice the onions and sauté them in olive oil with thyme. Cook covered for about 25 minutes. Remove the lid and allow the moisture to evaporate. Set aside. Add chopped basil leaves.

Preparation of the puff pastry: Roll out the puff pastry and pierce it with a fork. Bake in an oven at 180 °C for about 45 minutes, if possible between two baking sheets. When the pastry is crisp and golden, remove it from the oven and let it cool. Cut out circles of pastry with a diameter slightly larger than that of the tomatoes using a cutter (or an upside-down glass).

To finish Presentation: Place the onion confit on the flat side of the tomatoes. Top with a circle of puff pastry and turn the whole thing over. Lightly brush the tomatoes with olive oil to make them shine, and garnish with a sprig of fresh thyme.