If there's one thing about cooking it's the large number of recipes that can be reimagined. Clear proof of that is this cherry tomato Tatin tart with cheddar, a savory adaptation of one of the most representative apple tarts of French pastry and, without a doubt, one of its happiest mistakes. The result of this recipe, in which the Tatin tart changes register, is a clear pass with high marks, very high!, because I promise you that it's incredible.
The intense and slightly sharp note of cheddar cheese, cleverly hidden between two layers of puff pastry, pairs wonderfully with the sweetness of the cherries and the shallots, making each bite of this tart better than the last. The combination is spot on, producing a rustic tart with exquisite flavors.
As in the original Tatin, one of the steps in the recipe is caramelizing. So there's no better option to prepare the tart from start to finish than a cast iron mold like the Le Creuset Tatin Tart pan. With it we can caramelize the sugar on the stove, add all the other ingredients and finish the tart in the oven without switching utensils. And since it's so pretty, it's perfect for presenting our Tatin directly on the table before flipping it over.
I'm convinced this Cherry tomato Tatin tart with cheddar will be so good you'll want to make it again and adapt it to your tastes, adding your favorite spices or herbs or swapping the cheddar for one of your preferred cheeses.
Ingredients
For 6-8 servings
- 2 pcs. round puff pastry sheets*
- 1 cup aged cheddar cheese, grated
- 700 g cherry tomatoes
- 2 tablespoons extra virgin olive oil (AOVE)
- 5-6 shallots, thinly sliced
- 50 g white sugar
- 50 ml water
- 1 teaspoon chili flakes
- 1 teaspoon balsamic vinegar
- Salt to taste
*For the tart we need two round puff pastry bases, with a diameter slightly larger than the mold. If you make the puff pastry yourself, you'll just need to cut it; but you can buy refrigerated pastry at the supermarket, either round or rectangular. If you buy it round, make sure it's larger than your mold.
Preparation
- Spread the grated cheddar over one of the pastry sheets and place the other on top, pressing all around the edge with your fingers so it sticks well and forms a kind of cheese pocket.
- Make two cuts in the center of the dough and refrigerate to keep it cold while you prepare the other ingredients.
- Heat the extra virgin olive oil over medium heat in your frying pan skillet Le Creuset small pan. When it's hot, add the thinly sliced shallots and season to taste. Cook the onions for about 8-10 minutes, until they begin to brown and are tender. Remove from heat and set aside.
- Preheat the oven to 220º C.
- Place the Le Creuset cast iron mold for Tarte Tatin on the stove (over medium heat) and add the sugar, water and chili flakes.
- When it starts to boil, move the pan by tilting it so the water and sugar mix (do not stir with a spoon to avoid the sugar sticking).
- Let the caramel form, moving the pan every half minute or so, until you see its color change. It should be golden, with the intensity of maple syrup.
- Turn off the heat, add the balsamic vinegar and move the pan again so it fully integrates.
- Now place the tomatoes in the mold and distribute the shallots on top.
- Take the puff pastry out of the fridge and place it over the cherries and onions.
- Bake at 200º C for about 25-30 minutes, until you see the pastry is golden.
- When it's done, let it cool slightly before flipping it. Ready!
Suggestions
- If you use rectangular pastry sheets or make the puff pastry yourself instead of buying it refrigerated, it's ideal to mark the dough by placing the mold face down to use as a guide. Then distribute the cheddar and place another sheet of pastry on top, pressing the edge so it sticks well. You can mark the pastry again with the mold and cut a circle of dough slightly larger than the marked edge.
- Don't miss making this recipe, because it's a delight. And as I always say, adapt it to your taste. I think it could be fantastic with different spices or herbs, from oregano, black or green pepper, even a bit of cinnamon, rosemary, thyme or, why not, curry.
- And the same goes for the cheese; feel free to fill the pastry with whichever you prefer. With a good blue, like Stilton or Roquefort, it's sure to be incredible too.
