Cherry Tomato Tarte Tatin, an upside-down savory pie inspired by the famous French apple tarte tatin. In this case, caramelized cherry tomatoes are used with oil and sugar, then covered with a disc of puff pastry.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: French
- Seasonality: Spring, Summer
Ingredients
- 18 oz cherry tomatoes
- 2 cloves garlic
- 10 leaves basil
- 2 tbsp olive oil
- 2 pinches fine salt
- 1 pinch black pepper
- 0.7 oz brown sugar
- 1 roll puff pastry (round)
Tools
- 1 Bowl
- 1 Knife
- 1 Garlic Press
- 1 Baking Dish
Cherry Tomato Tarte Tatin Preparation
Wash and dry the cherry tomatoes well, then cut them in half and place them in a bowl.
Clean the garlic cloves and press them over the cherry tomatoes. Add brown sugar, 2 pinches of salt, 1 pinch of pepper, and chopped basil leaves. Finally, add the oil and mix.
Let it marinate for 10/15 minutes. Meanwhile, take the puff pastry out of the fridge and remove it from the packaging without unrolling it.
After 10/15 minutes of marinating the cherry tomatoes, take a baking dish and arrange the cherry tomatoes with the seed side up. Then pour the marinade they rested in over the tomatoes.
Bake in a preheated oven at 392°F for 10 minutes.
Now remove the cherry tomatoes from the oven, unroll the puff pastry, and lay it on the pan, remove the wrapping paper, and try to form a not-too-thick border all around the cherry tomatoes.
Prick the pastry with a toothpick to prevent bubbles during baking and bake at 392°F for 25 minutes.
Once cooked, turn off the oven, slightly open the door, and let it rest for 5/7 minutes before taking it out.
Now take a plate and flip the tart.
And voilà… the cherry tomato tarte tatin is ready to be served at the table.
Useful Tips
Instead of cherry tomatoes, you can also use grape tomatoes, and if you don’t like puff pastry, replace it with a round pie crust.
Suggestions
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