Tomato tarte tatin: dessert or appetizer?

Ingredients

• 6 to 8 large heirloom tomatoes
• 3 tablespoons of salted butter
• 3/4 cups of brown sugar
• 2 teaspoons of vanilla extract
• 1 sheet of frozen puff pastry dough
• optional: vanilla ice cream or creme fraiche to serve

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Preparation

• In a large pot, set water to boil. Prepare an ice bath in a large bowl. Preheat oven to 425 degrees Fahrenheit.
• Score each tomato on one end with a cross. Plunge the tomatoes in boiling water for one minute. Then immediately transfer them to the ice bath.
• Peel each tomato. Then make an incision to open up the tomatoes and scoop out the seeds. Using a paring knife, cut the seedless tomatoes into 2-inch wide sections.
• Spread the butter evenly on the bottom of an oven-proof skillet. This will take a little elbow grease to keep rubbing the butter in concentric circles until you have a thick pommade coating the pan.
  
• Sprinkle the sugar on top. Layer the tomatoes over the butter and sugar, paying some attention to color. Don't worry about overlapping, having more tomatoes is better than not enough.
• Place skillet over medium heat. Cook, occasionally shifting the tomatoes gently to prevent burning.
• When the butter and sugar have turned into a bubbling, light amber caramel, take the pan off the heat.
• Immediately add the vanilla extract by drizzling it on top of the tomatoes. Lay your puff pastry sheet down. Cut off the corners to make it a very rough circle.
  
• Lay the puff pastry over the caramelized tomatoes, tucking in the dough. Make 3 or 4 slits in the dough.
• Place pie in oven and cook for 20 to 25 minutes until crust is golden brown. Watch closely to make sure the caramel doesn't burn, turning the tomatoes into cement.
• As soon as the pie is done, invert it onto a serving dish. Use silicone mitts to prevent yourself from burning but don't wait or you will be scooping your pie out with a jack hammer.
• Serve warm with vanilla ice cream or creme fraiche.

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