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Tomato Tatin Canapés
Taking its name from the famous inverted apple tart created by the Tatin sisters,
this adaptation of a recipe published in Gourmet, makes a tasty and unusual canapé.
They can be prepared well in advance and baked at the last moment. Roma tomatoes are always
the best winter choice. Buy Romas ahead and store a few days at room temperature to ripen
fully before using. You will need two 12 or one 24 "hole" mini-muffin pans and a round cookie
cutter 1 ½ inches in diameter. A non-stick surface on the muffin tins is nice but not crucial.
Makes 24 canapés.
12 Small Roma tomatoes choose long thin tomatoes if possible.
½ cup good quality prepared Pesto
Olive oil
Salt and pepper
¼ cup grated Parmesan cheese
Approximately 8 slices of day old country white bread ( Grand Central Como or Sour White )
Preheat oven to 350 degrees
Peel tomatoes by immersing in boiling water for 30-40 seconds. Remove tip and stem ends and slice tomato into ½ inch slices. You will need 48 slices (make a few extra just in case). Brush a baking sheet lightly with oil, place tomato slices on the sheet in a single layer, salt lightly and roast until the slices are soft and some of the juices have been released (15-20 minutes). With a cookie cutter cut 24 rounds of bread to fit the diameter of your muffin tins. Place rounds on baking sheet, brush lightly with oil and toast in oven until just dry.
Lightly oil the muffin tins. Place one slice of tomato in bottom of each. Spread ½ teas. Pesto on top of each tomato slice. Repeat with second layer. Add a pinch of Parmesan and top with toast round. Press down slightly. (May be prepared ahead to this point)
30-40 minutes before serving preheat oven to 350 degrees. Bake 15-20 minutes until bubbly. Remove from oven and let cool slightly. Run a small knife quickly around the side of each tatin. Place a flat cookie sheet or small cutting board over the muffin tin and carefully invert the tatins. Give it a bang or two to assure that all loosen. With a spatula transfer each to serving platter -( toast side down) Serve warm. For a holiday look arrange on a white platter garnished with fresh Rosemary sprigs.
Note for Tomato Tatins as side dish:
Follow same procedure but use Use Regular 2" Muffin cups;
Count on 2 large Roma tomatoes per 2" muffin cup. If your bread rounds are cut ahead and let dry you can skip the toasting step. Brush tops with olive oil before baking. For catering, the tatins can be baked ahead, inverted onto a sheet pan and reheated. Ok served at room temp. These are an attractive side dish for meats …anything grilled, Roast beef or even Cornish hens.
Also - I have successfully made these in the appetizer size with "Roasted Romas"..a nice product available in Deli cases.
You may find you need to remove the skins.
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