Hello my lovelies!
You know I love easy and yummy recipes. This one checks the boxes… Plus it’s cheap, vegetarian and with seasonal ingredients. Shall I continue?
Here’s my cherry tomato Tatin tart, an upside down savory tart with a delicious vinegar caramel. Intrigued?
Let’s see the recipe, Chef!
Cherry Tomato Tatin Tart
- Express puff pastry
- 200 g flour
- 200 g very cold butter
- 2 g salt (1/2 tsp)
- 100 g very cold water
- 100 g brown sugar
- 30 g butter
- 3 tbsp balsamic vinegar
- 600 g cherry tomatoes
- Basil leaves (optional)
Express puff pastry
Place the flour, butter cut in cubes and salt in your food processor bowl.
Start whisking at low speed (2 on a scale from 1 to 6) and pour the water.
Keep on whisking until the flour is combined with water, you still need to have large cubes of butter.
Place the pastry on a floured work plan.
Spread the pastry with your rolling pin and make a rectangle (15 cm by 45 cm).
Fold the right third of the pastry, then the left third. You should have a square.
Make a quarter turn. Make a rectangle (15 cm by 45 cm). Fold the right third of the pastry, then the left third.
Start again twice.
Set your puff pastry aside in your fridge, wrapped in clingfilm.
Pour the brown sugar in your sauce pan.
Cook at medium high heat until you get a caramel.
Add the vinegar, then the butter. Combine and pour in your Tatin mold.
Preheat your oven at 190 C / 375 F degrees.
Place the cherry tomatoes in your mold.
Spread the puff pastry and cut a pastry disc.
Cover the cherry tomatoes with the pastry disc.
Cook 30 to 35 minutes.
Wait 5 minutes to cool down before turning upside down on a serving plate.