Got an overflow of late-season ripe tomatoes in your garden? Check out this New York Times recipe for tomato Tarte Tatin. Tarte Tatin, French upside-down tarts, are usually sweet, often made with green apples. But this colorful savory tart, made with a variety of yellow, red and orange tomatoes, can be served alongside lamb or or beef, or on its own with some green salad for a light lunch. A splash of vinegar and finely chopped Kalamata olives add zest. Gorgeous.Recipe: Tomato Tarte Tatin
Got an overflow of late-season ripe tomatoes in your garden? Check out this New York Times recipe for tomato Tarte Tatin. Tarte Tatin, French upside-down tarts, are usually sweet, often made with green apples. But this colorful savory tart, made with a variety of yellow, red and orange tomatoes, can be served alongside lamb or or beef, or on its own with some green salad for a light lunch. A splash of vinegar and finely chopped Kalamata olives add zest. Gorgeous.Comments [0]
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