TN: Dinner in NYC with Marshall and Diana Gelb.

[Jorge_Henriquez]

@Christine Huang

The recipe for the Tomato Tarte Tatin can be found here: http://www.nytimes.com/2008/09/17/dining/17appe.html?scp=1&sq=tomato%20tarte%20tatin&st=cse
The combination of flavors are excellent and I had alwayd wanted to try my hand at it. In the article, Melissa Clark had first tried it with sliced whole heirloom tomatoes and it had come out very watery. She seemed to have solved it by using cherry tomatoes, which is what I used, but this one still came out very watery, which turned what was a perfectly flaky puff pastry crust into a soggy mess. The only thing I did differently from the printed recipe was to put the tomatoes in first and the olives afterwards as I wanted the tomatoes to show without the black spots of the olives (purely aesthetic reasons).

Perhaps the cherry tomatoes I used were more watery? Did I not cut enough vents in the puff pastry? I need to try this again as the flavors were great.

What if you salt the tomatoes a few hours before to help them release a bit of their moisture?

[Brad_Kane]

I think Suzanne’s suggestion of pre-roasting the tomatoes to get the moisture down would be the best way to go.

That said, as you said, the flavors were still terrific!

[rdeangelo]

wow that food looks amazing!

Bravo Christine!

[Marshall_Gelb]

@Brad Kane

I think Suzanne’s suggestion of pre-roasting the tomatoes to get the moisture down would be the best way to go.

That said, as you said, the flavors were still terrific!

I agree as the tarte tasted wonderful…maybe even substitute sun-dried tomatoes?

Cheers!
Marshall