Tomato Tarte Tatin

Tomato Tarte Tatin

Tomato pie is a summer classic that you never get tired of. We like it like a thin pie, with a little mustard and cheese (recipe here). But, the tatin version is our favorite. I usually made it with cherry tomatoes, just pan-fried lightly, then arranged in the pan. It was great when I still had tomatoes in my garden. Now I buy them, and this year I don’t know the reason, but I find the cherry tomatoes overpriced. So, I tested small tomatoes, much more affordable. I then made them confit in the oven, just to make them lose water and to concentrate the flavors. We really liked the result, so I made this pie several times.
To serve it, I prepare a balsamic vinegar reduction. This is delicious!

Tomato Tarte Tatin:

1kg to 1kg 200 small tomatoes
salt pepper
olive oil
rosemary
garlic
1 puff pastry
80ml balsamic vinegar
40g brown sugar
rosemary
rocket

Preheat the oven to 130°C.

Cut the top of the tomatoes to remove the stem and quickly remove the seeds.
Arrange them on a plate, back down and season them.
Add a few sprigs of rosemary, finely grated garlic and a drizzle of oil.
Bake for about 45 minutes, flipping halfway through.

Put the oven at 200°C.

Arrange the tomatoes in a mold side by side, back side down, and cover with the puff pastry, letting it overhang slightly.

Cook for about 20 minutes.

Meanwhile, put the vinegar, brown sugar and rosemary over very low heat to let it reduce.

Unmold the tart on a platter and serve with the vinegar and arugula.

Tomato Tarte Tatin

To finish: Tomatoes can be cooked in advance. All you have to do is assemble and bake the pie at the last moment.
The tomatoes reduce slightly, and then we squeeze them well in the mold to have a generous pie. This is why it is better to provide a good quantity of tomatoes at the start.


I used the Divinina variety, choosing the smaller ones


I also like to serve this pie with a few shavings of parmesan, possibly a few pieces of raw ham and sometimes a few pine nuts.

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