When the heat and heavy humidity press down, it’s hard to work up a big appetite. Sometimes going light in the meal department can really help. Our friends at the New Rochelle Grand Market, in consultation with Estelle Gourmet’s Estelle Lebbrecht (one of several chefs providing cooking demos at the market), have provided us a simple meal idea using in-season farmer’s market produce. Pair it with a tossed salad, tall glass of iced tea and a shady porch for a laid back lunch.
Tomato Tarte Tatin (courtesy of Estelle Gourmet)
1 sheet frozen puff pastry, thawed
2 lbs plum tomatoes (or other low-seed variety) cut in half lengthwise
Salt & pepper
1 TB granulated sugar
3 TBS apple cider vinegar or champagne orange vinegar
2 TBS olive oil
2 TBS butter, plus 1 extra TB for greasing ramekins or individual tarte pans
2 cloves garlic, chopped finely
1 ½ tsp fresh, chopped parsley
Herbes de Provence
Heat oven 350
- Drop tomatoes into boiling salted water. Remove after 30 seconds and place in cold water to remove the skin.
- Roll puff pastry dough into 4 5-in. circles, then chill until ready for use.
- Season tomatoes with salt and pepper and set aside.
- Sprinkle sugar into a large ovenproof skillet set over medium heat and shake pan to move sugar until it melts and turns light golden brown.
- Deglaze the pan with the vinegar, scraping the caramel from the bottom of the skillet. Once caramel and vinegar are combined, stir in olive oil, butter, garlic, parsley, and herbes de provence.
- Pack tomatoes into the skillet and cook the tomatoes for approx. 10 min. each side to reduce the juice.
- Grease the individual tart pans/ramekins with butter. Using a slotted spoon to drain excess juice, transfer tomates to the greased pans.
- Fit the chilled pastry circles into the pans and press the edges of the dough tightly down the inside of the pan, between the tomatoes and sides of pans.
- Place tarts on a baking sheet and bake for 20-25 minutes until dough has puffed up and turned light golden brown.
- To unmold, place platter over top of tart. Quickly and carefully turn platter with baking pan upside down to invert tart and remove baking pan. Serve immediately.
Hungry for more ideas? Jennifer Furioli, Director of the Grand Market, encourages readers to stop by the old-fashioned aqua green library cart that the Grand Market rolls out every Saturday: “We’ve collected a nice selection of vegetarian, farmers market-themed, CSA (community-supported agriculture), vegan and healthy-living cookbooks that we invite our guests to browse. Visitors that find an appetizing recipe can just pull out their phone and snap a picture.”
The Grand Market is open every Saturday, 9-2 through the end of October. A family-friendly farmers market, the Grand offers fresh produce, bread, honey and grassfed meats as well as children’s entertainment, live music, lawn games and more. www.newrochellegrandmarket.com
On August 12th the Grand Market presents Touch-a-Truck where kids can explore fire trucks, ambulances and more, and enjoy crafts and facepainting during market hours.