Tomato Tart Tatin
very easy
45 mins
45 mins
Ingredients
- 3 Shallots
- 1–2 Branches of rosemary
- 450 g cherry tomatoes
- 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 3 TABLESPOONS Olive oil
- 1 1/2 TABLESPOONS demerara sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON light balsamic vinegar
- 1 (125 g) Bag of buffalo mozzarella
Directions
- 1
Peel the shallots and cut them lengthwise into oval slices. Wash the rosemary, shake dry and pluck the needles from the twigs. Clean, wash and drain the tomatoes. Take the puff pastry out of the fridge about 10 minutes before use.
- 2
Heat 2 tablespoons of oil in an ovenproof tarte tatin pan (25 cm Ø). Add shallots, rosemary and tomatoes. Fry briefly over a high heat, sprinkle with sugar. Then braise at medium heat for about 12 minutes.
- 3
Season with salt, pepper and vinegar. Remove the pan from the heat. If too much liquid has collected in the pan, tilt the pan slightly and scoop off some liquid with a tablespoon.
- 4
Spread the tomatoes evenly in the pan again.
- 5
Remove the puff pastry from the packaging, unroll it, remove it from the baking paper and place it very carefully on the cherry tomatoes. Carefully fold in or over the protruding dough at the edge of the tin.
- 6
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 18-20 minutes. Drain mozzarella well. Remove the tart from the oven and carefully turn it over. Arrange on a plate.
- 7
Break open the mozzarella, place it on the tart, sprinkle with 1 tbsp. oil.
Nutrition Facts
350 kcal
23 g
24 g
9 g
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