Tarte tatin aux tomatoes

Name: Tarte tatin aux tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

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