Recipe Tarte tatin with cherry tomatoes of 25-05-2016 [Updated on 21-12-2018]
The tarte tatin with cherry tomatoes is an inverted savory pie that is beautiful to look at and excellent to taste especially in this period, the cherry tomatoes I used were very sweet and very tasty. To make it I prepared some confit tomatoes, I added some pieces of feta and I covered with a layer of shortcrust pastry (puff pastry can be fine too). In practice, this upside-down cake with cherry tomatoes and feta is the savory version of the classic French tarte tatin, a dessert that I love for its simplicity and its particularity;) Girls we are in the pipeline with the publication of the new site, I hope to succeed within the weekend also because I had to close the comments and it seems strange to me not to find your messages under the recipes, it makes me feel a little lonely, as if I were talking in the void and not to people dear to me: D But very little is missing! So I leave you to the recipe and go check the last things :)
How to make tarte tatin with cherry tomatoes
Wash the cherry tomatoes and cut them all in half.
Place them in a mold lined with parchment paper, without overlapping them and positioning them with the cut side facing up.
Sprinkle them with sugar, salt, marjoram and a drizzle of oil, then cook in a preheated convection oven at 170 ° C for about 45 minutes.
Take back the pan and sprinkle the cherry tomatoes with the feta cheese cut into small pieces.
Roll the edges of the shortcrust pastry (if you want to prepare it yourself, you will find the recipe here) until you get the same diameter as the mold, then turn the sheet over the confit tomatoes, tucking the rolled edges up a little so that the tomatoes are inside the concavity.
Prick the entire surface of the dough. Place in the oven and bake at 180 ° C in a preheated oven for about 20 minutes.
then remove from the oven, let it cool and turn over onto a serving dish, being careful not to burn yourself.
The cherry tomato tarte tatin is ready to be served.