Cherry tomato tarte tatin
We are very used to seeing sweet tart tatins (apple, peach, pear...), but there are savory tart tatin recipes that you will love! Like this one with cherry tomatoes and cheese brought to us by Leti, author of Revealing Flavors . Do not stop preparing it because it will solve a dinner for you and leave you wanting more!
BRUTAL! How fine I am sometimes huh? But I can't think of another word that better defines this salty cake. Well, yes, it occurs to me, delicious, super tasty, incredible… But come on, I think that with the first definition it is already clear to you what people think about this cake at home, right?
I'm sure you're all familiar with tarte tatins, a type of tart that is baked with the crust covering the filling and then flipped when serving. And surely you know the traditional tatin of apple, pear and many other sweet fillings, each one more delicious than the previous one.
Well, the tarte tatin with savory fillings is the bomb! And this cherry tomato that I bring you today I couldn't like it more!! The contrast of the brittle dough, with the delicate texture and the sweet and sour taste of the tomatoes and the freshness provided by the fresh basil and mozzarella, create an incredible ensemble. At home it has positioned itself at the same level as pizza, I won't tell you more!
One of the secrets to make it perfect is that the dough we use is homemade. There is no comparison between a homemade shortcrust pastry and an industrial one, however good it may be. Plus, it's ready in no time! I prepare 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 the tarte tatins in my Emile Henry tarte tatin tin, which is not only beautiful, but also very practical, as it consists of two parts: the actual tin, which we can heat to prepare the filling, and directly to the oven to bake the cake, and a plate to present the cake and make it look beautiful on our table.
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Pallarès carbon steel knife , premium Microplane Zester grater and Emile Henry Tatin tart pan .
For the mass:
- 225g of flour
- 25g grated Parmesan cheese
- 150g of cold butter
- 2 pinches of salt
- 1 medium egg
- 2 tablespoons very cold water
For the filling:
- 700gr approximately of cherry tomatoes
- 1 tablespoon of honey
- 2 tablespoons of sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon of breadcrumbs
- Salt and pepper
- fresh basil
- 1 ball of fresh mozzarella or burrata
- We start by preparing the shortcrust pastry.
- In a bowl , sift the flour and mix with the salt.
- Then we add the butter, cold and cut into pieces, and mix rubbing with our fingers, without kneading, until we get a sandy texture.
- Next we add the grated Parmesan (if it is not grated we will do it with the help of a grater like the one from Microplane ).
- Add the egg and a tablespoon of water, and work the dough as little as possible, just until the crumbs come together and form a ball. If the dough is too dry, add another tablespoon of water, but only if necessary.
- If we use the Kitchen Aid , we place the shovel accessory and at speed 2 we mix the flour, the butter and the salt just the time necessary to obtain a sandy texture. Add the grated Parmesan. Then add the egg and a tablespoon of water, and work the dough as little as possible, just until the crumbs come together and form a ball, adding the rest of the water if necessary.
- With the help of 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.
- Wrap in plastic wrap and place in the fridge to rest for at least 30 minutes.
- While the dough rests, we prepare the candied tomatoes .
- To do this, we put our Emile Henry mold over low heat with a tablespoon of honey and heat for a few minutes until a thick texture is obtained.
- Add the sugar and let it dissolve until it forms a caramel, without ever stirring with a spoon, since doing so will cause the caramel to crystallize.
- Add the vinegar and, a minute later, the tomatoes.
- Let them cook for just a minute, just enough so that they are well impregnated with caramel and remove from the heat.
- Season the tomatoes with salt and pepper and sprinkle with the breadcrumbs, which will absorb the excess liquid released by the tomatoes.
- Let rest for a few minutes, while the rest time of the dough ends.
- Preheat the oven to 200º.
- After the rest time of the dough, we take it out of the fridge and remove the plastic wrap.
- We spread the dough over the tomatoes that we already have in the mold, ensuring that they are well covered and tucking the dough well between the tomatoes and the mold.
- Prick the dough with a fork and make a cross cut in the center to let the steam out and not soften the dough.
- Bake for 25-30 minutes, until we see that the dough is golden and the caramel peeks out from the edges of the mold.
- Remove the cake from the oven and pass the tip of a knife around the dough, to loosen the areas of dough that may have adhered to the mold.
- Let cool for 10 minutes, so that the caramel takes consistency and ensures a better unmolding. We should not let it cool any longer since, otherwise, the caramel will harden too much and make the cake stick to the mold.
- After 10 minutes, unmold the cake by turning the mold over on the plate, as if we were turning a potato omelette.
- We serve sprinkled with fresh basil and with the ball of mozzarella or burrata on the cake.
Pallarès carbon steel knife , Le Creuset ceramic ramekin and Emile Henry Tatin tart pan .
- You will see that I recommend stretching the shortcrust pastry before resting in the fridge, contrary to what is usually recommended, but for me it is much more comfortable since it requires less effort. In any case you can do it when you prefer.
- I like this cake with homemade shortcrust pastry, but if you're in a hurry, you can make it with a sheet of shortcrust pastry purchased or with purchased puff pastry.
KitchenAid Artisan food processor , Bérard wooden flour spoon , Pallarès carbon steel knife , Le Creuset ceramic ramekins , Emile Henry Tatin tart pan and Eco Vintage Mediterranean glass pitcher .
Do you see how it was a very easy recipe? I only hope that you are encouraged to prepare it at home because you are going to succeed, and it occurs to me that it is a perfect option for dinners with guests as well as for our day to day. And if the touch of the mozzarella does not convince you, you can add some parmesan flakes, some anchovies... to your liking when you take it out of the oven!
Yo hago mini-tatins individuales de tomates cherry (usando el molde para hacer magdalenas de Le Creuset). Salen muy bonitas, y sirven tanto para aperitivo como para acompañar!
Cristina Ruiz said:
La tarta salió estupenda, es muy fácil de hacer. Pero creo que mejoraría mucho con queso de cabra en vez de mozarella. La próxima vez la haré así
Josefina Monton said:
A mi esta receta me ha encantado. a mi y a toda la familia que se la han comido bien rápido,pronto la volveremos a repetir.saludos.
Rosa M. Caralt said:
Es una tarta que en casa nos encanta, yo la cocina además de tomates cherry, tambien con patatas baby cortadas por la mitad sin pelarlas y dandoles antes un hervor, al tomate tambien le doy un toque en el microondas, a veces tambien le añado un poco de cebolla filateada frita, para llenar los huecos que quedan entre los tomates y las patatas. Antes de pones la masa cubro todos los ingredientes con queso de cabra curado y en forma de triangulos, quedan todos los ingredientes tapados. Antes de montar la tarta hago un caramelo con mantequilla y azucar, cuando lo tengo hecho pongo una cantidad muy generosa de orégano. La receta hace mucho tiempo la encontre en internet, no recuerdo en que blog. Pero es buenísima. Quizás tiene un poco mas de elaboración. Un dia probare la que hoy me habeis mandado.