Tarte Tatin à la Tomate

The original tarte Tatin was made with apples, but the same concept of deeply caramelized fruit turned out on a crisp pastry base has inspired today’s versions featuring pear, quince, tomato, or even eggplant or Belgian endive. In Tarte Tatin à la Tomate, a drizzle of vinegar highlights the caramel, yielding an intense, savory tart to serve with crisp greens as a first course or light main dish. It also makes an excellent accompaniment to chicken or to game such as rabbit.

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