Melissa's Caramelized Tomato Tarte Tatin is a ⭐ Five Star ⭐ Recipe Perfect For Summer | NYT Cooking

Get the FREE recipe: nyti.ms/3xUCCOD
Melissa Clark’s Caramelized Tomato Tarte Tatin is a five-star favorite among our commenters. The red, orange and yellow tomatoes form a stunning mosaic so shiny and candied that the tart looks almost like dessert. But it's safely on the savory side thanks to a splash of vinegar and a sprinkling of briny olives.
00:00 Intro
1:19 - Puff Pastry
2:57 - Caramelize Onions
5:30 - Caramel
8:30 - Building The Tarte
10:56 - Tasting
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[@NYTCooking]

Get the FREE recipe for Melissa's Caramelized Tomato Tarte Tatin: nyti.ms/3xUCCOD

[@michaelprovenza7575]

Of course your link to the "free recipe" is behind a paywall so not really free.

[@johannbehrens]

It's not free if it's behind a paywall.

[@ShelleyKendall]

Years ago, I subscribed to the NYT Cooking app and newsletter, followed their advice religiously, was charmed endlessly by their staff writers and contributors, bought Melissa Clark's cookbook (Dinner in French), still use it often, and after all this time, I'm finally seeing her cooking personality on display in video format for the first time, and just more in love with her than ever! She really masters the art of appearing professional and knowledgeable, while also making a novice (like me!) feel like "I can do this, too!" And on top of it all, she just seems so sweet and personable. Truly a subscriber for life, thanks Melissa!

[@chambersstevens3135]

I am confused by your comment. Made you feel like you could do it. I am curious. Did the recipes actually turn out this beautiful?

[@chuckenergy]

@@chambersstevens3135 you should try her recipes 🔥🔥🔥🔥🔥

[@chuckenergy]

she has a lot of older videos which are so good too

[@maridagkiza1]

Feta would be a natural addition here. This looks absolutely delicious regardless

[@patriciasalem3606]

Yes, I was thinking goat cheese, maybe a sprinkling of toasted pine nuts...

[@shinrasboy]

Melissa Clark is personally responsible for my appreciation of anchovies, tbh

[@danielpreilly77]

Always looking for a substantial vegetarian main for friends, looks fantastic

[@milijanan9753]

I watched this video today and made the tomato tarte tatin few hours later. I even looked upp how to make my own phyllo dough. This recipe is delicious! Thank you for sharing

[@cherylhurst269]

Melissa is a great instructor!

[@affliction6911]

Peeling peas is just insane 😂😂😂😂

[@Ozzie-in-CT]

That’s why Michelin star meals are so expensive. They do those extra little things. Peeling favas is even more crazy and time consuming. Check out Kenji peeling favas and you’ll start rolling on the floor. Personally, I’ll pass on the peeling.

[@dragonboy718]

@@Ozzie-in-CT but y in the world would one need to peel peas? I personally enjoy the "outer shell"

[@DireDandelion]

@@dragonboy718 It depends on what they're being used for. If they're going in a sauce or soup--anything where they're being blended--then you might want to peel them to get super smooth texture. If you leave the skin on (which I also enjoy) you'll never get it completely smooth and the pieces of skin will be too small to strain out.

[@rachelc.720]

I made this & did rosemary garlic focaccia dough instead of puff pastry, and it came out tasty! Thanks - great vid 👍🍅🧅🧄👩‍🍳

[@inspire518]

Drizzle with a little balsamic glaze and serve with a little recotta sounds ideal.

[@Myrtle5834]

just made this. amazing. roasted tomatoes and 2 bulbs of garlic in oven for 40 mins before to reduce liquid. halved the sugar. INCREDIBLE. will add goats cheese at the end next time!

[@WillKew]

I was thinking anchovies just before she said it! Such a good idea. Also a drizzle of pomegranate molasses would be fire in this.

[@leovirgo4538]

This looks incredible! I'm on my way to the farmers market for grape tomatoes!

[@vanessag6303]

Just brilliant, and such a pleasure to watch!❤

[@deepost2604]

With all those tomatoes coming in from my garden, this recipe is a high priority. Thanks. It looks great.

[@Rabber-w3u]

Melissa Clark is my favorite ❤️

[@shierocshieroc3735]

I really enjoy her as well. Cute and quirky. 😊

[@aerobamy]

Absolutely delicious. Served it with sausages & a green salad.

[@Bergantin23]

ABSOLUTELY fabulous,,,,,,thanks so much.Cheers from Barcelona.

[@partituravid]

Add water early to the onions to help collapse them.

[@mikki_s1100]

I might try this with my home ground cherry tomatoes 😊

[@susantaylor5068]

I’ll def make with our greenhouse tomatoes- can’t wait looks amaze 😋

[@Opinionsareallmyown]

This looks amazing Melissa. I’m going to look for puff pastry and use the tomatoes that I grew in my garden. I don’t have any oven safe pans, so I’ll try making one in a pie plate and hope it doesn’t stick.

[@mikki_s1100]

I was thinking the same with my homegrown tomatoes. Hope yours turns out well 😊

[@colinloeffler5092]

Absolutely going to make this and put in anchovies!

[@user-fc3pj2en3z]

looks freaking great😮

[@QuietAlien]

I'm making this tonight for sure

[@marclegarreta]

Martha Stewart always has PERFECT mise en place on her cooking show.

[@jrdmgl6190]

ohhh going to make this and add little nuggets of mozzarella.. maybe even a few spoons of mascarpone.... and its sorta like a pizza

[@shierocshieroc3735]

That sounds good!! 👌🏾

[@Katybug1337]

ooh i was thinking of adding some feta, but i like the pizza-y idea too!

[@oceaneo4603]

I would not try this at home. I'm cutting sugar of my diet. But it's an interesting recipe. For some reason I expecting a salty dish. Or may be it's cause it hits home. Pissaladière and grilled tomatoes toast, (which goes so well with anchovvie) are ones of my favorites dishes. Again very interesting.

[@radishriot]

MORE MELISSA

[@sukimala]

that thumbnail looked toooo good not to click 😍 .

[@bobbystrother3666]

Caramel with tomatoes and onions, okay, but olives? I will think about making this, it looks great

[@commaJim]

Any suggestions if you don't like olives? It seems optional, but looks great in here. My partner really loathes olives, though...

[@msings998]

Maybe capers? Given the brininess of olives, seem like a reaaonable substitute. But a lot less. Maybe saute anchovies but you cant see them in the final product?

[@Mary-fv4bn]

Anchovies would be a great substitute.

[@danbev8542]

Or put olives on your half.

[@absurdityisthenorm]

Do you think you could like make a sage and rosemary pesto, mix that with idk ricotta, chill it and serve that along with this tart as a sort of herbal a la mode?

[@shuermarvin577]

Yum yum yum

[@cabernetguy2000]

I would anchovy the heck out of this dish! Definitely needs anchovies.

[@Ryan_gogaku]

I'm assuming that the discussion at the beginning was about whether you should peel the cherry tomatoes or not? Is there a reason not to if we're willing to put in that effort? (Will it become soup?)

[@danbev8542]

Personally, I would NOT peel the cherry tomatoes. I’ve been making variations of tomato tarts for many years & have never peeled cherry tomatoes. Definitely wasn’t to try this version!

[@Alsam]

Looks amazing! Be careful of that hot handle when flipping. (and the hot juices)

[@jujubesification]

Her pan handle was clearly not hot at all, she had it right up against her lower arm.

[@Alsam]

@@jujubesification Agreed. Magic of video. If doing at home and flipping while hot, be careful.

[@BlackJesus8463]

Nice!

[@commentBox82]

why do cooking videos always lie about how long it takes to caramelize onions 😢

[@sliverscreencritic]

It's a knob of butter. Just a standard knob imo

[@audiomxr]

That's NOT a lot of onion for 3 onions!

[@alisa.maks26]

Peeling peas?? Easy there, Jeffrey Dahmer

[@louislouislouislouisssss]

Holy crap

[@atulgaur7826]

नाइस डिश ए डॉन'टी नो इंग्लिश

[@dimafriday]

Tried this recipe recently. Even though it looks great, there is way to much liquid from tomatoes, not pleasant texturally. And there is nowhere enough seasoning for tomatoes themselves because you only have some salt in olives and then a bit of salt on the onions before baking. When you bite into tomatoes, they’re extremely bland. I think that America's test kitchen variant(with pre roasting tomatoes) is way more thought through(still yet to try it though)

[@lisasboland4113]

But why the caramel?? Can you skip it.

[@Katybug1337]

i’d guess it’s because you’d use caramel when making a fruit tart tatin, both for flavor and creating a sort of sauce; here i imagine it contributes some more complex flavors, bringing out the sweetness of the tomatoes and the onions. the vinegar added would definitely help reduce the sweetness, you could probably just skip the caramel but you wouldn’t have as much of the “sauce”

[@danbev8542]

I think it’s a great idea! When you cook the caramel to a deep brown, it loses most of its sweetness.

[@AbdiKadan]

I am wondering if anyone has tried subbing bacon for the olives

[@iplaywithfoodttmohammed99]

why didn't she just rest the frying pan on top the pastry and trace it?

[@EricaRuth1974]

I don't know about you but my pans get a lot of abuse. They bottoms are covered in baked on grease. I wouldn't rest it on top, I would measure.

[@kimberlym1486]

I thought the same thing! Turn the pan upside down, trace it, but cut just a bit inside the line so it'll fit properly...

[@macaoron]

For three onions, that is hardly any butter!

[@lorif8071]

That is a little bit of butter

[@bj_pnw]

what a wet, sloppy mess after I took this out of the oven tonight; soooo disappointed 😢 how did melissa’s tarte have no puddling of tomato juices? the magic of nyt cooking channel: they “fixed” any issues…

[@commaJim]

Peel a pea?!?

[@richardg4764]

No sugar please

[@catemoon]

Mangos are the worst! I had to skin and core ten large mangos to make chutney. Phew!

[@rodrocha8063]

The recipe looks nice but omg Americans cooking… those onions are burnt, just use the skillet to trace where you cut the pastry… anyhow 🙃

[@johncspine2787]

I’m sorry, but..I made this, and..the roasted tomatoes are sweet, the onions are sweet, the caramel is even sweeter..it turns into a giant pile of gooey sweetness..don’t waste your time with this prep intensive recipe..

[@moemerry7657]

Picture on the mini doesn't look like the end result of the video, it's not even half appealing, it looks kinda burnt D: (or is it just me ?)

[@Claudi771]

Ramble ramblings 🥴

[@xcel007]

Caramel + veggies = 🤮

[@gaurlglmistrz]

You're supposed to invert it AWAY from yourself or you cvan seriously hurt yourself with ripping hot caramel if it pours out.

[@HLDCO]

I just can't. I know tomatoes are fruit. I know that summer tomatoes have a sweetness. But summer tomatoes have a tomato vine under taste that I cannot, I will not, eat with caramel. Ugh. No. Not ever. With onions? With olives? Double-never. I love Melissa Clark. Love her cooking. Love her videos. But no tomatoes with caramel. My stomach is just flipping.

[@lourdesmonahan2829]

Just made this for dinner. It just adds enough sweetness to complement the tomatoes and olives. It is not “caramel apple” type caramel. Husband loved it and I will make this tart again.

[@xcel007]

Caramel + veggies = 🤮

[@HLDCO]

@@lourdesmonahan2829 I don't care. Your taste is different from mine and you don't know me. Why would you correct me? Glad you enjoyed it, but you're an insufferable know-it-all. You're one of those people who goes around like, "Well I liked it so it must be GREAT for everybody!" Idiot.

[@gnostic268]

Tomatoes are a food that was developed by Indigenous people pre-colonization. It'd be nice to see all the people who use Indigenous foods acknowledge the Indigenous contribution which they wouldn't have and wwoube able to create their recipes and profit from them

[@truckerdispatch420]

Lol you stole this from Mike Lata at FIG in Charleston

[@SteveL2012]

Carmelized is not burnt.

[@Halum11]

melissa clark doesnt know how to caramelize anything. so she is the last person that should be making something like this.

[@Ozzie-in-CT]

Looked like a pretty good caramel to me. No complaints on my part.

[@mikki_s1100]

Looked caramalized to me 🤷

[@danbev8542]

Halum: Strange remark... I think the caramel looks fine.

[@PathsToMath]

What is your problem @Halum, just don't watch her and save your vitriol.

[@orscrub3161]

I think skipping the anchovies was a wonderful decision. 🫣