Tarte Tatin with Pesto

A savory twist on the classic French Tarte Tatin, this dish features caramelized tomatoes and a buttery puff pastry base, elevated with a dollop of fresh Besto pesto. Perfect as a stunning appetizer or a light main!

Ingredients:

For the Tomato Filling:

• 1 lb (450g) small tomatoes (cherry, grape, or heirloom), halved

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp brown sugar (or honey for a lighter sweetness)

• 1 tsp fresh thyme leaves (or dried thyme)

• Salt and freshly ground black pepper, to taste

For the Puff Pastry:

• 1 sheet of puff pastry (store-bought or homemade)

• 1 tbsp unsalted butter (melted, for brushing)

For the Pesto Topping:

• 3 tbsp Besto Pesto (or your favorite pesto)

Optional Garnish:

• Fresh basil leaves

• Burrata (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Tomato Filling:

   • In a large skillet or oven-safe pan, heat olive oil over medium heat.

   • Add the halved tomatoes, cut side down, and cook for about 5 minutes until they begin to soften and caramelize.

   • Drizzle balsamic vinegar and sprinkle brown sugar over the tomatoes. Toss gently to coat, then add thyme, salt, and pepper. Let the tomatoes cook for another 5-7 minutes, until they are tender and the sauce has thickened slightly.

   • Remove from heat and set aside.

3. Prepare the Puff Pastry:

   • Roll out the puff pastry on a lightly floured surface to fit the size of your skillet or pan (roughly 10-inch diameter).

   • Brush the puff pastry with melted butter on one side.

   • Carefully place the puff pastry, buttered side up, over the tomatoes in the skillet. Tuck the edges of the pastry down around the tomatoes.

4. Bake the Tarte Tatin:

   • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden and puffed up.

5. Invert the Tarte Tatin:

   • Once the pastry is golden and crisp, remove the skillet from the oven and allow it to cool for a minute or two.

   • Place a large plate over the skillet and, using oven mitts, carefully flip the skillet over to release the tarte. Be careful with hot juices and tomatoes!

6. Finish and Serve:

   • Top the warm tart with a generous spoonful of Besto Pesto and any optional garnishes like fresh basil or burrata for extra flavor.

   • Slice and serve immediately, ideally with a fresh green salad or as an appetizer for your next gathering.

Enjoy!