- 2 lb (900 g) plum tomatoes (10 medium)
- 2 tbsp (30 mL) unsalted butter at room temperature
- 3/4 cup (175 mL) granulated sugar
- 2 tsp (10 mL) vanilla
- Half pkg (225 g) PC Butter Puff Pastry, thawed and cut to make a rough round shape
- 1/2 cup (125 mL) vanilla Greek yogurt or whipped cream
1. Preheat oven to 425°F/220°C.
2. Fill large saucepan with water and bring to a boil. Core each tomato; add tomatoes to water and blanch until skins just begin to split, about 15 to 30 seconds. Transfer to ice-water bath; run cold water over tomatoes to cool quickly. Peel, slice in half lengthwise and gently remove seeds.
3. Butter bottom of 9-inch/23 cm cast-iron skillet or heavy ovenproof frying pan; sprinkle sugar evenly overtop. Arrange tomato halves cut side down in a circle, almost overlapping. Cook over medium heat until sugar and butter become a thick, bubbling amber syrup, 20 to 25 minutes. Reduce heat to medium-low and continue cooking for 5 minutes, gently moving tomatoes with wooden spoon to prevent burning. Remove skillet from heat; drizzle vanilla over tomatoes.
4. Top tomatoes with pastry, tucking in edges with knife or heatproof spatula. Cut a few slits in top and bake for about 25 minutes or until pastry is deep golden brown. Cool in skillet for about 10 minutes. Cut around edge of tart to loosen; place platter larger than skillet overtop and, holding skillet and platter firmly together with oven mitts, flip tart onto platter. Lift skillet slowly and arrange tomatoes that may have dislodged. Serve warm or at room temperature with 1 tbsp/15 mL yogurt.