9 roma tomatoes, stemmed and cleaned
1/2 cup pitted whole kalamata olives
red onion jam (recipe follows)
4 4-inch circles of butter puff pastry
1 egg, beaten
12 anchovies (I like the salted variety for milder flavor)
2 ounces baby arugula, washed and dried
lemon dressing (recipe follows)
balsamic vinegar
Lightly grease 4 4-inch steel crepe pans or a cast-iron skillet. (French crepe pans can be purchased via the Internet or at specialty gourmet shops.) Preheat oven to 425 degrees.
Quickly blanch tomatoes in boiling water and refresh in iced water. Remove skins and place tomatoes on kitchen paper to drain. Cut in half and shake out the loose seeds and juice.
Place 3 to 4 tomato halves in the bottom of each crepe pan, cut side up. Sprinkle olives over top. Spread a heaping tablespoon of red onion jam on top of tomatoes and olives. Top with puff pastry circles, and brush with beaten egg.
Place crepe pans on a baking tray and cook until pastry is golden and has risen. Remove from oven and allow to sit for several minutes.
To serve, carefully invert each tarte tatin onto a separate plate. Place 3 anchovies on top of tomatoes. Dress arugula with lemon dressing and arrange on top of tart. Drizzle a little balsamic vinegar over and around. Serves 4.
Red Onion Jam
10 red onions, peeled
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup red wine vinegar
1/4 cup brown sugar
salt and freshly ground pepper
Halve onions and remove ends. Place flat on a board and cut into thin semicircles. Heat oil and butter in a wide, shallow, heavy-based pan over moderate heat. Add the onions and allow to sweat for 10 minutes. Add vinegar and sugar, and cook for 15 to 20 minutes or until onions are dark in color and jam-like in consistency. Season with salt and pepper. Cool, then store in a covered container in the refrigerator. Makes 2 cups.
Lemon Dressing
3/8 cup lemon juice
2 teaspoons grain mustard
1 tablespoon fresh thyme leaves
5/8 cup vegetable oil
5/8 cup extra-virgin olive oil
salt and freshly ground black pepper
Place lemon juice, mustard and thyme in bowl; whisk in combined oils, and season to taste with salt and pepper. Makes 2 cups.
