Cherry tomato tarte tatin

We are very used to seeing sweet tartes tatin (apple, peach, pear...), but there are savory tarte tatin recipes that you will love! Like this one with cherry tomatoes and cheese brought to us by Leti, author of Revelando Sabores . Don't miss out on making it because it will solve your dinner and leave you wanting more!

BRUTAL! I can be so subtle sometimes, eh? But I can't think of any other word that better describes this savoury cake. Well, I can think of delicious, super tasty, incredible... But anyway, I think that with the first definition you already understand what people at home think about this cake, right?

I'm sure you're all familiar with tartes tatin, a type of tart that is baked with the pastry covering the filling and then turned upside down before serving. And you're probably familiar with the traditional apple tatin, pear tatin and many other sweet fillings, each one more delicious than the last.

Well, tarte tatin with savoury fillings is the bomb! And I couldn't love this one I'm bringing you today with cherry tomatoes! The contrast of the crumbly dough, with the delicate texture and the sweet and sour flavour of the tomatoes and the freshness provided by the fresh basil and mozzarella create an incredible combination. At home it has become the same as pizza, I can't say enough!

One of the secrets to making it perfect is to use homemade pastry. There is no comparison between homemade shortcrust pastry and an industrial one, no matter how good the latter is. Plus, it takes no time at all! I make it in my Kitchen Aid and I promise you that it takes me longer to decide to make it than to prepare it.

I prepare my tartes tatin in my Emile Henry tarte tatin mould, which is not only pretty but also very practical, as it consists of two parts: the mould itself, which we can put on the stove to prepare the filling and directly in the oven to bake the tart, and a plate to present the tart so it looks beautiful on our table.

What, are you up to discover this recipe with me?

Pallarès carbon steel knife , Microplane premium Zester grater and Emile Henry Tatin tart mould .

Ingredients

For the dough:

• 225gr of flour
• 25gr grated parmesan cheese
• 150gr of cold butter
• 2 pinches of salt
• 1 medium egg
• 2 tablespoons of very cold water

For the filling:

• Approximately 700g of cherry tomatoes
• 1 tablespoon of honey
• 2 tablespoons of sugar
• 1 tablespoon of Modena vinegar
• 1 tablespoon breadcrumbs
• Salt and pepper
• Fresh basil
• 1 ball of fresh mozzarella or burrata

Elaboration

1. We start by preparing the shortcrust pastry.
2. In a bowl, sift the flour and mix with the salt.
3. Next, add the butter, cold and cut into pieces, and mix by rubbing with your fingers, without kneading, until you get a sandy texture.
4. Next, we add the grated parmesan (if it is not grated, we will do it ourselves using a grater like the one from Microplane ).
5. Add the egg and a tablespoon of water, and knead the dough as little as possible, just until the crumbs come together and form a ball. If the dough is too dry, add the other tablespoon of water, but only if necessary.
6. If using the Kitchen Aid , attach the paddle attachment and at speed 2 mix the flour, butter and salt just long enough to obtain a sandy texture. Add the grated parmesan. Next, add the egg and a tablespoon of water, and knead the dough as little as possible, just until the crumbs come together and form a ball, adding the rest of the water if necessary.
7. Using a rolling pin , we stretch the dough until we obtain a sheet approximately 3 cm thick, and with a diameter slightly larger than that of the mould.
8. We wrap it in plastic wrap and put it in the fridge to rest for at least 30 minutes.
9. While the dough rests, we prepare the candied tomatoes .
10. To do this, we put our Emile Henry mold on low heat with the spoonful of honey and heat for a few minutes until obtaining a thick texture.
11. Add the sugar and let it dissolve until it forms a caramel, without ever stirring it with a spoon, as doing so will cause the caramel to crystallize.
12. We add the vinegar and, a minute later, the tomatoes.
13. We let them cook for just a few minutes, just enough for them to become well covered in caramel, and then we remove them from the heat.
14. Season the tomatoes with salt and pepper and sprinkle with breadcrumbs, which will absorb the excess liquid released by the tomatoes.
15. We let it rest for a few minutes, while the dough rests.
16. Preheat the oven to 200º.
17. Once the dough has rested, take it out of the refrigerator and remove the cling film.
18. We spread the dough over the tomatoes that we already have in the mold, making sure that they are well covered and tucking the dough well between the tomatoes and the mold.
19. We prick the dough with a fork and make a cross cut in the center to let the steam out and prevent the dough from softening.
20. Bake for 25-30 minutes, until the dough is golden and the caramel appears around the edges of the mold.
21. We remove the cake from the oven and run the tip of a knife around the dough to loosen any areas of dough that may have stuck to the mould.
22. Let it cool for 10 minutes, so that the caramel takes on consistency and ensures that it comes out of the mould better. We must not let it cool for longer, otherwise the caramel will harden too much and the cake will stick to the mould.
23. After 10 minutes, unmold the cake by turning the mold over onto the plate, as if you were turning a potato omelette.
24. We serve it sprinkled with fresh basil and with the ball of mozzarella or burrata on top of the cake.

Pallarès carbon steel knife , Le Creuset ceramic ramekin and Emile Henry Tatin tart mold .

Grades

• You will see that I recommend stretching the shortcrust pastry before resting it in the fridge, contrary to what is usually recommended, but for me it is much more convenient as it requires less effort. In any case, you can do it whenever you prefer.
• I like this tart with homemade shortcrust pastry, but if you are in a hurry, you can make it with a sheet of store-bought shortcrust pastry or with store-bought puff pastry.

KitchenAid Artisan food processor , Bérard wooden flour spoon , Pallarès carbon steel knife , Le Creuset ceramic ramekins , Emile Henry tarte Tatin mold and Eco Vintage Mediterranean glass jug .

Do you see how easy this recipe was? I just hope you feel encouraged to prepare it at home because you are going to be a success, and I think it is a perfect option for dinners with guests as well as for our daily life. And if the touch of mozzarella doesn't convince you, you can add some parmesan flakes, some anchovies... to your liking when you take it out of the oven!!