Tomato Tarte Tatin Recipe

How to make it

1. Lee Kum Kee Chili Crisp Oil Arrange a rack in the middle of the oven and heat to 400°F.

2. Over medium heat in an ovenproof 9- or 10-inch skillet, preferably cast iron, heat the Lee Kum Kee Chili Crisp Oil until shimmering. Add the tomatoes and season lightly with salt and Lee Kum Kee Black Peppercorn Grinder.

3. Once the tomatoes are cool enough to handle, return the skillet to medium heat and add the vinegar and honey. Bring the mixture to a simmer and cook for about 1 minute until reduced slightly, thick, and syrupy.
4. Remove the skillet from the heat. Use your fingers to gently return the tomatoes to the skillet in one even layer, nestling them beside each other to fit as needed. Leave any juices that have collected on the plate behind. Sprinkle the chopped thyme over the tomatoes along with another big pinch of salt and a few grinds of black pepper from Lee Kum Kee Black Peppercorn Grinder.
5. Place the puff pastry round on top of the tomatoes, folding under any edges, if needed. Prick the pastry with a fork in a handful of spots.

6. Bake 25-30 minutes or until the puff pastry is golden brown. Remove from the oven, let stand for 5 minutes, then run a knife around the pastry to loosen it from the pan. Invert a large plate over the top of the skillet and, using oven mitts, carefully and quickly flip the tarte tatin onto the plate. 

   Rearrange any tomatoes that may have fallen out of place. Garnish with the thyme sprigs and drizzle with Lee Kum Kee Sriracha Mayo. 

   Cut into wedges, then serve warm or at room temperature with more Lee Kum Kee Chiu Chow Chili Crisp Oil. Enjoy!