Best Cherry Tomato Tarte Tatin Recipes

Cherry Tomato Tarte Tatin ( Individual Portions) image

Provided by Wild Thyme Flour

Categories Breads

Time 35m

Yield 4 mini tatins, 4 serving(s)

Number Of Ingredients 6

1 roll puff pastry
14 cherry tomatoes
40 g basil pesto (pesto genovese)
2 tablespoons capers
1 tablespoon pistachios, roughly chopped
2 teaspoons oil

Steps:

cut the tomatoes in half and with a melon baller or spoon, empty the seedy part inside.
Fill with some pesto and stuff in 1 caper.
Grease the tartelet case with some oil and distribute the pistachio in the bottom of the cases.
Place the cherry tomatoes over the pistachios, cut side up. don't let the tomatoes touch the side of the tartelet pan so that the pastry will fit nicely around then and form a border.
Cut 4 discs of pastry 12cm in diameter then place on top of the tomatoes.Press the pastry around the border so that it will surround the tomatoes.
Make holes with a fork on the surface of the pastry so that it won't rise too much.
Bake at 200C for 20 minutes, then invert onto white serving plated with a few green salad leaves.

Nutrition Facts : Calories 67.4, Fat 3.7, SaturatedFat 0.5, Sodium 133.8, Carbohydrate 9.2, Fiber 5.1, Sugar 1.9, Protein 2.5

Cherry tomato tarte tatin image

Categories Tomato Pie

Number Of Ingredients 9

1 package Commercial puff pastry
4 tablespoons Unsalted butter
1/4 cup Sherry
1 tablespoon Balsamic vinegar
2 pounds Cherry tomatoes, halved
4 sprigs Fresh thyme
3 sprigs Fresh oregano
1/4 cup Grated parmesan cheese
1 pinch Salt and pepper

Steps:

Preheat the oven to 400 degrees, with a rack in the lower third. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough into a circle slightly larger than the tatin pan, Dock the dough all over with a fork. Use the rolling pin to gently transfer the dough to the prepared baking sheet, unfurling it onto the pan. Chill while preparing the tomatoes.
In a tatin pan, melt the butter over medium heat. Add the tomatoes, skin sides down. Cook until they have softened and the juice they have given off has reduced.
Season with salt and pepper. Add the sherry and balsamic vinegar, bring to a simmer, and cook until reduced slightly, 1 to 2 minutes.
Arrange herb sprigs among the tomatoes. Transfer the pan to the oven and roast for 15 or 20 minutes.
Remove from the oven and, using a fork or tongs, move the tomatoes closer together. Gently drape the pastry over the tomatoes, folding in a little at the edges to encase them. Return to the oven and bake until the pastry is very golden brown, 20 to 25 minutes. Remove from the oven and cool for 5 minutes.
Carefully invert the tarte tatin onto the serving plate and lift off the pan. Let cool for 5 minutes more. Finish with a generous grating of parmesan cheese.