- 10 plum tomatoes, sliced crosswise 1/8-inch thick
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 pound puff pastry
- Egg whisked with 1 teaspoon water
- 1 tablespoon unsalted butter
- 4 cups onions, peeled and thinly sliced
herbed goat cheese
- 2 tablespoons goat cheese
- 1 teaspoon mascarpone cheese
- 1 teaspoon heavy cream
- Extra-virgin olive oil
- 1 tablespoon finely chopped shallot
- 1 tablespoon finely chopped chives
- 2 thyme stems, leaves only, finely chopped
- 1/2 teaspoon garlic, finely chopped
- 1 cup frisee, white and light yellow parts only, trimmed, washed and dried
- 3 white mushrooms, thinly sliced
- 1 tablespoon chervil, leaves only
- 4 chive stems, cut into 1/4-inch pieces
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 teaspoons lemon juice
- Pesto Sauce
- Cherry tomatoes, halved, for garnish
Preheat the oven to 300°. In four 4-inch non-stick pans, arrange a pinwheel of tomato slices, overlapping them slightly. Make a second pinwheel of tomato slices in the center so that the bottom of the pan is completely covered. Sprinkle with the olive oil and season with salt and pepper.
Set the pans on a baking sheet and bake for 30 to 40 minutes. The tomatoes should be very soft. Using the back of a spoon, press down on the tomatoes until very flat.
Increase the oven temperature to 375°. Roll out the puff pastry to about 1/8-inch thick and cut out 4 disks using a 4-inch round cookie cutter. Place the disks on a baking pan lined with parchment paper. Refrigerate the disks for 15 minutes.
Brush the tops with the egg wash and using the tines of a fork prick the dough all over. Bake the disks for about 8 to 10 minutes, or until golden brown.
Melt the butter in a large pan over medium-low heat. Add the onions and season with salt and pepper. Cook until the onions begin to brown, about 10 to 15 minutes. Continue cooking until well browned, transfer to a plate and set aside.
In a small bowl, mix the goat and mascarpone cheese, heavy cream, olive oil, shallots, chives, thyme and garlic. Season with salt and pepper.
In a medium bowl, toss the frisee with the mushrooms, chervil, chives, olive oil, and lemon juice.
Place a layer of the soft herb goat cheese over the tomatoes. Drizzle some of the pesto sauce over the goat cheese. Place a layer of the caramelized onions over the goat cheese and top with a puff pastry circle. Place the pans on a sheet pan and bake in the oven until the tatins are warm.
Flip each pan onto the center of a plate. Using a spoon, gently tap the bottom of the pans to release the tatin. Remove the pans. Place a small mound of the frisee salad on top. Drizzle some olive oil and Pesto Sauce around the plate. Garnish with some cherry tomato halves, if desired