2 recipes found
1. Preheat the oven to 400 degrees F.
2. In a 10-inch oven safe skillet set over medium heat, add olive oil. When the oil shimmers, add the tomatoes, shallots, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the balsamic vinegar and honey and continue cooking another 1-2 minutes until the sauce thickens a bit. Remove from the heat and gently push the tomatoes into an even layer, covering the surface of the skillet. Sprinkle the corn over the tomatoes and then add the cheese.
Remove from the heat and gently push the tomatoes into an even layer, covering the surface of the skillet. Sprinkle the corn over the tomatoes and then add the cheese.
3. Place the pastry over overtop everything and press down gently to secure, tucking the sides of the pastry under the tomatoes as best you can. Brush the top of the pastry lightly with water and sprinkle with everything spice. Using a sharp knife, make 3 small cuts in the center of the pastry.
Place the pastry over overtop everything and press down gently to secure, tucking the sides of the pastry under the tomatoes as best you can. Brush the top of the pastry lightly with water and sprinkle with everything spice. Using a sharp knife, make 3 small cuts in the center of the pastry.
5. Transfer to the oven and bake for 30 minutes or until the pastry is golden brown. Remove from the oven and allow to rest in the pan for 5 minutes and then place a serving plate over the skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate. Garnish with thyme. Slice, and serve warm. Enjoy!
5. Transfer to the oven and bake for 30 minutes or until the pastry is golden brown. Remove from the oven and allow to rest in the pan for 5 minutes and then place a serving plate over the skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate.
Garnish with thyme. Slice, and serve warm. Enjoy!
1. Preheat the oven to 375 degrees F.
2. Melt together the butter and maple in a 10-inch oven safe skillet. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla. Arrange the figs, cut side down in the skillet, overlapping them slightly if needed.
Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes.
Remove from heat and stir in the vanilla.
Arrange the figs, cut side down in the skillet, overlapping them slightly if
needed.
3. Place the pastry over the figs and press down gently to secure, tucking the sides of the pastry under the figs as best you can. Using a sharp knife, make 3 small cuts in the center of the pastry. Place the skillet on a baking sheet and bake for 30-35 minutes or until the pastry is a dark golden brown. When the tarte tatin is done baking, remove it from the oven. Allow to rest in the pan for 2 minutes and then place a serving plate over the hot skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate.
the pastry under the figs as best you can. Using a
sharp knife, make 3 small cuts in the center of the pastry. Place the skillet on a baking sheet
and bake for 30-35 minutes or until the pastry is a dark golden brown.
When the tarte tatin is done baking, remove it from the oven. Allow to rest in the pan for
2 minutes and then place a serving plate over the hot skillet. Carefully invert the skillet and allow
the tarte tatin to fall out onto the plate.
4. Garnish with thyme and berries. Serve warm with a vanilla ice cream. YUMMMM!
4. Garnish with thyme and berries. Serve warm with a vanilla ice cream. YUMMMM!