Tarte Tatin with cherry tomatoes: the recipe with olives and capers

Preparation time: 40 minutes

Rest time: 30 minutes

Cooking time: 30 – 35 minutes + 30 minutes

difficulty: low

Cherry Tomato Tarte Tatin Recipe

The "tarte tatin" is a French apple dessert, born from a cook's mistake and now a classic recipe for its deliciousness and ease of preparation, which always guarantees excellent results. Alternative versions of the classic recipe, both sweet and, as in this case, savory, are equally successful.

Cherry Tomato Tarte Tatin

At this time of year when the fresh tomatoes They return to the market stalls, full of flavor and aroma. I propose this version that also takes advantage of their bright red color. The addition of some savory and appetizing ingredients, such as olive and capers, make this cake suitable both as an appetizer and as a side dish, and will please both adults and children.

Ingredients

(for 4/6 people)

For the butter-free puff pastry

• 200 grams of flour 00 or 0
• 2 tablespoons of extra virgin olive oil
• 2 pinches of salt
• About 1 glass of cold water

For the stuffing

• 400 grams of cherry or date tomatoes
• Extra virgin olive oil
• 10 (approximately) pitted black olives
• 1 spoon of desalted capers
• Oregano
• Sale

Preparation

• PREPARATIONS Make the dough in advance: in a bowl, mix the flour with the oil and salt, then add half a glass of water. Begin kneading, adding more water until you obtain a soft, dry dough. This can be done by hand or in a stand mixer.

• Bandaged Wrap the dough in cling film, so that it doesn't get air, and let it rest for at least half an hour at room temperature.
• Turn on the oven at 200°.
• PREPARATIONS Tomatoes: wash them, cut them in half, and arrange them in concentric circles in a 25 cm diameter round pan lined with baking paper. The cut side should be facing up.

• Dust off the tomatoes with a pinch of salt and a little oil, and put them in the oven for half an hour or a little more.
• When the tomatoes are almost cooked, resume the puff pastry and, using a rolling pin, roll it out to a thickness of a couple of millimetres: it must be thin, but not too much.
• Take out of the oven the tomatoes (but don't turn off the oven) and complete them with the olives cut in half, the capers, a generous sprinkling of oregano and a little more oil.

• Spread the pastry over the tomatoes, tucking it in well around the edges, and lightly grease the surface.

• Put it back Place the tarte tatin in the oven and cook for about half an hour, or until the surface is a nice biscuit color.

• Take out of the oven the cake and wait for it to cool before carefully turning it out onto the serving plate
• Served Tarte tatin with cherry tomatoes, warm or at room temperature.

The version “do not waste"Insert some vegetables that are no longer very fresh or leftover in such quantities that they don't make up a sufficient portion between the tomatoes: sliced ​​zucchini, spinach or greens, onions, and spring onions. Any leftover pastry can be frozen and saved for the next pie.

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