This Tomato Tarte tatin with cherry beer is an excellent sweet ands savoury version of the classic dessert! Serve it as a starter or sidedish with a good piece of meat to serve to your guests! I can tell you my guests seemed very pleased! It's been put on the instant remake list immediately! Will it get a place on your bucketlist?
Preheat your BBQ for a direct cooking session at medium heat (about 150°C/300°F). Meanwhile you can flavor the sugar by soaking it in the cherry beer.
Oil a cast iron pan and spread the flavorized sugar over the surface of the pan. Pour out the excess of liquid without losing the sugar.
Thinly slice the meaty tomatoes and place them on top of the sugar in two layers making sure you cover the full surface. Sprinkle some fresh rosemary over it.
Put the cast iron pan on top of the fire for about 10 min. slightly caramelizing the tomatoes. Once again pour away the excess of liquid to prevent the puff pastry from getting all soaked.
Increase the temperature of your BBQ to 200°C/390°F and convert it to an indirect heat source (by shoveling the coals to one side of your kettle grill or using a platesetter).
Put the puff pastry on top of the slightly caramelized tomatoes and tuck it in on the sides. Pierce the puff pastry with a fork and put the skillets back in the BBQ for about 25 min. (the puff pastry needs to be golden brown).
When the puff pastry is golden brown you try to flip over the cast iron pan over a plate to turn the Tomato Tarte tatin as soon as possible. The longer you wait the more it sticks to the skillet.