Caramelized tomato tarts from Think Like a Chef by Tom Colicchio

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted herbed leg of lamb

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on September 07, 2016

    I had technical difficulties with two components- the caramel turned to rock as soon as it hit the ramekin and stayed behind when the tarts were out of the ramekins. Secondly, the onion confit never dried out and once the tarts were plated, left a watery moat around each tart- not appetizing. The recipe also assumes much cooking expertise and gives minimal guidance- e.g. 1- 1 1/2 c onion confit, place a tomato half in each ramekin and top with onion confit. By the time I filled the ramekins, so the puff pastry had something to sit on, I had about 3 times too much onion for the poor little tomato. I plan to try this again, learning from these glitches and hopefully can replicate the tasty dish I had on vacation.

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