The Chew: Blue Cheese Tart
Michael Symon shared a delicious way to get your weekend morning started with his Tomato Tarte Tatin recipe on The Chew. For a lighter idea, get the Daphne Oz version, a Tomato, Zucchini, Onion and Parm Bake.
This dish has a miraculous 306 calories per serving. I don’t know about you, but blue cheese is one of my weaknesses. That means this is a recipe I know I would enjoy to the very last bite. Are you a fan of blue cheese or a hater? Sound off by leaving me a comment.
The Chew: Michael Symon Tomato Tarte Tatin Recipe Ingredients
The Chew’s Michael Symon made morning meals more magical when he shared a fresh and satisfying Tomato Tarte Tatin recipe using blue cheese. (grongar / flickr)
- 1 lb sliced Heirloom Tomatoes
- 2 tbsp Unsalted Butter
- 1 tsp Thyme leaves
- 2 tbsp Breadcrumbs
- 1 Red Onion (sliced in rings)
- 1/4 cup crumbled Blue Cheese
- 1 thawed sheet Puff Pastry
- 3 tbsp Olive Oil
- Salt & Pepper
Michael Symon: The Chew Tomato Tarte Tatin Recipe Directions
- Preheat the oven at 425 F.
- Arrange tomatoes on a cooling rack set over a sheet tray. Salt and pepper them on both sides and let rest 30 minutes to take care of the moisture. Use a paper towel to blot up any excess liquid after tomatoes are done resting.
- Roll out the puff pastry to fit in the bottom of a 12” saute pan.
- Place the saute pan over medium high heat. Add 1 tbsp oil and the butter.
- When butter melts, throw in red onion with a pinch of salt.
- Saute about five minutes. Then add thyme leaves and remove pan from heat.
- Sprinkle blue cheese over the onions in an even layer.
- Add a layer of tomatoes, letting them overlap in a shingle pattern to cover the surface area; salt and pepper.
- Top off with breadcrumbs and olive oil. Then place the puff pastry on top.
- Bake 20-25 minutes, until puffed and golden.
- Let stand about five minutes. Then flip the tart onto a plate. Serve with more blue cheese and thyme.
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