Recipe by DrGaellon
Taken from Kitchen Guy http://bit.ly/b4QPhC
Top Review by Zurie
Made for PHOTO FORUM Organic Gardens, July 2010. I find it very hard to rate this recipe. The tastes are great, but the recipe is (to my mind) not quite right as it is now. Maybe I should have seen the problem before I tagged it: it's not really possible to use uncooked plum/cherry tomatoes in a pie without it shedding a lot of liquid, which, used with a puff pastry crust is a small disaster! So, although the tastes put together here are great, it was very hard to turn out (I put baking paper at the bottom of a tart dish to prevent any sticking -- I do not have a round skillet which is hob-to-oven-to-table, like this recipe uses). The lots of liquid from the tomatoes made the crust soggy around the edges, and within a while after turning out it also affected the rest of the crust.
- 14 ounces puff pastry, thawed (1 sheet)
- 2 tablespoons unsalted butter
- 3 medium red onions, halved and sliced thin
- 1⁄4 cup sugar, plus a pinch
- 1⁄2 teaspoon sherry wine vinegar
- 1⁄4 cup kalamata olive, pitted and chopped
- 1 1⁄2 pints cherry tomatoes or 1 1⁄2 pints grape tomatoes
- 1 tablespoon minced fresh thyme or 1⁄2 tablespoon dried thyme
- salt, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- Preheat oven to 425°F Unfold puff pastry and cut a 10-inch disc. Cover and keep refrigerated.
- Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, about 15 to 20 minutes. Add 2 tablespoons of water to deglaze pan, scraping brown bits from bottom of pan. Transfer to a bowl and reserve.
- In a clean, oven-proof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons of water. Cook over medium heat, swirling gently (do not stir with a spoon) until sugar melts and turns into an amber-colored caramel, about 5 to 7 minutes. Add vinegar carefully and swirl again. The caramel will seize, but will re-melt in the oven.
- Sprinkle olives over caramel, then scatter tomatoes over olives. Sprinkle onions on top, then season with thyme, salt and pepper. Top with puff pastry circle, tucking edges into sides of pan. Cut several vents in top of pastry.
- Bake until tart crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan. Flip tart onto a pan lid and slide onto a serving platter. Cut into wedges and serve immediately.