These mini savory tarte tatins with cherry tomatoes, stracciatella, and basil pesto, are a burst of flavor and color. The caramelized cherry tomatoes perfectly pair with the creaminess of the stracciatella, and the final touch of pesto adds an irresistible aroma.
Perfect as an elegant appetizer or finger food for a gourmet cocktail party.
The balance between sweetness, acidity, and freshness makes them irresistible at first bite.
A simple but impressive recipe, ideal for surprising your guests with elegance and creativity.
For this recipe, I used an extraordinary 100% Italian and eco-friendly basil, Sempre Fresco basil. As a Sicilian, I can’t do without it in the kitchen, and Sempre Fresco allows me to have this essential aromatic plant all year round!
Follow me on Facebook HERE and on Instagram HERE.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 sheet puff pastry (rectangular)
- 32 cherry tomatoes
- 8 leaves "Sempre Fresco" basil (to finish the tomatoes)
- 120 g stracciatella
- 1 egg yolk
- to taste olive oil
- to taste balsamic vinegar
- to taste salt
- to taste pepper
- 1 bunch "Sempre Fresco" basil
- 2 tablespoons Parmesan
- 1 teaspoon pine nuts
- to taste olive oil
- to taste salt
- to taste pepper
Steps
To prepare the mini savory tarte tatins with cherry tomatoes, stracciatella, and basil pesto, the first step is to make the basil pesto. In an immersion blender, place the Sempre Fresco basil leaves along with the toasted pine nuts, Parmesan, a generous drizzle of olive oil, salt, and pepper. To maintain a bright green color, add two ice cubes.
Blend until you obtain a smooth cream.On a baking sheet lined with parchment paper, create eight circles with a diameter of about 4 inches. For each, use: half a tablespoon of olive oil, a teaspoon of balsamic vinegar, a pinch of salt, and a dash of pepper.
Place 4 halved cherry tomatoes on top, cut side down, arranging them to form a flower.
Cover with a circle of puff pastry, brush the surface with a beaten egg yolk, and prick the surface.At this point, bake the 8 mini tarte tatins in a preheated oven at 400°F for about 20 minutes until golden brown.
Once baked, flip them while still hot using the parchment paper, add a teaspoon of stracciatella in the center, then drizzle with basil pesto and garnish with a basil leaf.
The tarte tatins are ready to be tasted, still warm, or you can enjoy them cold; they will win everyone over!
See you next time, from Sapore di Arianna!
Storage
The mini savory tarte tatins with cherry tomatoes, stracciatella, and basil pesto can be stored in the refrigerator for 2 days in an airtight container. Warm them slightly before serving, adding the stracciatella and pesto only at the last moment to maintain freshness.