Tomato Tart Tatin

Name: Tomato Tart Tatin
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 Shallots; 1 Branch rosemary; 450 g cherry tomatoes; 1 package (270 g) Puff pastry (cooling shelf; e.g. Aunt Fanny); 3 TABLESPOONS Olive oil; 7-10 Tbsp 1 1/2 tablespoons brown sugar; 7-10 Tbsp salt, roughly ground pepper; 1 TABLESPOON White wine vinegar; 1 (125 g) Ball Buffalo mozzarella; 1 (25 cm Ø; approx. 5 cm high) Tarte tatin form

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 Shallots
1 Branch rosemary
450 g cherry tomatoes
1 package (270 g) Puff pastry (cooling shelf; e.g. Aunt Fanny)
3 TABLESPOONS Olive oil
7-10 Tbsp 1 1/2 tablespoons brown sugar
7-10 Tbsp salt, roughly ground pepper
1 TABLESPOON White wine vinegar
1 (125 g) Ball Buffalo mozzarella
1 (25 cm Ø; approx. 5 cm high) Tarte tatin form

Directions

1
Peel the shallots and cut them into slices lengthwise. Wash the rosemary, shake dry and remove the needles. Wash and drain the tomatoes. Remove the puff pastry from the package.
2
Heat 2 tablespoons of oil in a tarte tatin pan. Add shallots, rosemary and tomatoes. Fry briefly over a high heat. Sprinkle with sugar. Fry over medium heat for about 12 minutes. Season with salt, pepper and vinegar.
3
Pull the pan off the hob (if there are more than 2-3 tbsp. of liquid in the pan, hold the pan at a slight angle and skim with a tablespoon). Spread the tomatoes in the pan. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
4
Remove the dough from the paper. Place on the cherry tomatoes. Carefully press down the excess dough between the tomatoes and the inside edge of the tin.
5
Bake the tart in a hot oven for 18-20 minutes. Drain the mozzarella. Take the tart out of the oven and let it rest for about 5 minutes. Carefully fall onto a plate (caution, danger of splashing!). Pull the mozzarella apart.
6
Serve on the tarte. Sprinkle with 1 tablespoon of oil.