Tarte tatin aux tomatoes

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.8 5
"Aux tomatoes" can be translated culinarily as "oooh, totally tomato". Because in this upside-down baked vegetable pie, the tomatoes caramelise wonderfully before being seasoned with rosemary and covered with puff pastry
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 450 g cherry tomatoes
  • 3 Shallots
  • 1-2 branch/s Rosemary
  • 3 TABLESPOONS Olive oil
  • 1,5 TABLESPOONS demerara sugar
  • 7-10 Tbsp salt, pepper
  • 1 TABLESPOON light balsamic vinegar
  • 1 pck. (270 g each) Puff pastry (refrigerated shelf; e.g. from Aunt Fanny)
  • 1 pck. (125 g each) Buffalo mozzarella

Directions

  1. 1

    Wash the tomatoes. Peel the shallots and cut them lengthwise into slices. Wash the rosemary, dab dry and remove the needles.

  2. 2

    Heat 2 tablespoons of oil in a tarte tatin dish (24 cm Ø) or an ovenproof pan on the stove. Fry the shallots, rosemary and tomatoes briefly over a high heat, sprinkle with sugar. Then braise at medium heat for about 10 minutes. Season with salt, pepper and vinegar.

  3. 3

    Take the puff pastry out of the fridge. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Pull the mould off the oven. If a lot of liquid has collected in the mould, carefully drain or skim off the liquid. Spread the tomatoes evenly in the mould again.

  4. 4

    Roll out the puff pastry, prick several times with a fork. Place on the tomatoes and remove the baking paper. Carefully fold the excess dough towards the middle. Bake in a hot oven for 18-20 minutes.

  5. 5

    Remove the tart from the oven and carefully turn it over onto a plate. Break or roughly pluck the mozzarella, place it on the tart and sprinkle with 1 tablespoon of oil.

Nutrition Facts

KCAL
350 kcal
CARBS
23 g
FATS
24 g
PROTEINS
9 g