Cherry tomatoes tarte tatin

A savoury version of the famous tarte tatin, featuring very mediterranean ingrediends: fresh garden herbs such as thyme and rosemary, a few handfuls of sweet cherry tomatoes, garlic, olives, pine nuts and anchovies.

I found this recipe in a cooking magazine while I was in the South of France, and as a megafan of quiches and savory tarts in generals, my curiosity had been piqued: how can you possibly bake with tomatoes and puff pastry and get a final product that is not completely soggy?

The process is quite logical and simple, you simply roast the tomatoes beforehand and get rid of their excess liquid, and bake the tart upside down like a tarte tatin. The result is packed with flavours and crunchy at the same time, so delicious.

You can serve it as an appetizer to share or even for brunch, top it with fresh burrata for a decadent twist!

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Ingredients

Serves: 4 people

Prepping time: 15 min

Cooking time: 1 h

• 800g cherry tomatoes

• 1 roll of puff pastry

• 1 bunch of thyme

• 1 bunch of rosemary

• 8 dried tomatoes

• 10 black olives

• 1 anchoy filet

• 4 tablespoons of olive oil

• 1 tablespoon of pinenuts

Preparation

• Pre heat the oven at 180 degrees. Place the cherry tomatoes in a round and low cake mould, add the olive oil, thyme and rosemary leaves. Season with salt and pepper and cook for 30 minutes. Remove the water released by the tomatoes.

• Prepare the dried tomatoes cream: blend them with the garlic, olives, anchovy and pine nuts until you obtain a smooth consistency.

• Spread the cream onto the roasted tomatoes and unroll the puff pastry on top. To avoid cutting away the excess dough, fold the outside part slightly inwards, curling and pushing dough inwards with your thumbs: this will also make it thicker and give it a more solid base.

• Remove the extra dough using a rolling pin or a knife and pass the tip of your thumb between the inner edge of the pan and the dough, this will help you to take out the tarte tatin more easily after baking.

• Bake at 180 for 35-40 min. Wait for it to cool down for 10 minutes before flipping and serving it!