- 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