I searched the internet for tomato tarte tatin recipes and was surprised at how many came up. And no two were alike. Oh, they basically all included some form of dessication as a first step, but after that all manner of things could occur. In some the tomatoes were sliced and the picture showed something not unlike a pizza, and in some the tomatoes were halved so that the inverted pie had all these bright red mounds looking like little moguls a mouse could ski on. Some included herbs, some included cheese, and some didn't have but butter, salt and sugar.
A fan of dehydration, I decided to go with the slice approach and where I thought an hour or so at 250 would be good I forgot the dang things and they baked for almost three hours. OOPS. All was not lost for they were still fine--just chewier, but the result is that what had been six medium sized tomatoes filled my tiny 5" iron skillet and created a tarte that was almost too rich and concentrated, something I who love intense flavors don't say easily. Thank god I hadn't salted them. Too, I rolled my crust a little too thin so the tomato-crust ratio was too heavily toward the tomato.
But the flavors were excellent. For seasoning, I used salted butter in which I sauteed a minced large clove of garlic before layering in the tomato slices. As well, parmesan cheese got rolled between the two squares of puff pastry, and I served the tarte slices with rounds of fresh chevre and a pistou of fresh basil and olive oil.
Yummy, but not quite right in proportion and a little too extreme in flavor. However, my husband won't have to worry about lycopene for weeks.
)