Michael Symon's Tomato Tarte Tatin | Symon Dinner's Cooking Out | Food Network
Michael gives a classic sweet pastry a savory makeover with slow-cooked tomatoes, onions and balsamic vinegar! Subscribe to #discoveryplus to stream more #SymonDinners: https://ift.tt/9GlPQWb. Get the recipe ▶ https://ift.tt/AEDRlva Subscribe to Food Network ▶ https://ift.tt/GCJHPrB Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tomato Tarte Tatin RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 3 hr (includes cooling time) Active: 30 min Yield: 6 servings Ingredients 2 pounds plum tomatoes, halved lengthwise and eye removed Kosher salt and freshly cracked black pepper 3 tablespoons granulated sugar 3 tablespoons red wine vinegar 2 cloves garlic, grated 1 medium yellow onion, thinly sliced 1 tablespoon picked thyme leaves 2 tablespoons finely chopped parsley 2 tablespoons unsalted butter, at room temperature 1 sheet puff pastry Fresh basil, to serve Flakey salt, to serve Directions Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat. Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours. Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round. Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt. Cook’s Note If using an oven, roast the tomatoes at 225 degrees F for 2 hours. Bake at 425 degrees F with the puff pastry, 25 to 30 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/IJZpoSK ▶ FULL EPISODES: https://ift.tt/tONfdMi ▶ FACEBOOK: https://ift.tt/zDJS5AV ▶ INSTAGRAM: https://ift.tt/lhDeFSy ▶ TWITTER: https://twitter.com/FoodNetwork #MichaelSymon #SymonDinners #FoodNetwork #TomatoTarteTatin Michael Symon's Tomato Tarte Tatin | Symon Dinner's Cooking Out | Food Network https://www.youtube.com/watch?v=9GtW2zVzFL8
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