Since doing my first Tatin two weeks ago, I was dying to try a tomato version, having had a most delightful one ages ago at a dinner party in Paris. This is my take on this classic dish, taking the best from the many recipes I read and drawing on my own tastes. The result was a sweet, juicy, crispy, glisteningly flavourful and most scrumptious tart. You think I am showing off? Just try it for yourself!
Cherry tomato, goat’s cheese and tapenade tatin
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Recipe by: Anne Laure at Tasty Diaries Busy:15 min, Total prep time: 45 min Serves: 4 |
Wash the tomatoes and remove their stems. cut through their skin at the top with a small pointy knife (don’t go too far, just a small slit to let some of the juices out.)
Warm in a large nonstick frying pan the vinegar and brown sugar. Once the sugar has melted, stir well and toss the tomatoes into the pan. Sauté on medium heat for 10-12 minutes, stirring gently the tomatoes to make sure they are coated in the caramelizing syrup and cooked on all sides. Halfway through, press the tomatoes lightly with the flat of a spatula to extract some of their juices out.
Butter a gratin dish and place the tomatoes into the dish, cut side up if you see it (if not don’t worry to0 much about it), they should fit snugly into the dish. Sprinkle evenly with small knobs of goat’s cheese.
Shape your shortcrust pastry to be slightly larger than the dish (don’t hesitate to do cut ‘s and paste’s by pressing the edges of the pieces you are pasting together with your fingers, until you reach the desired shape). Spread the tapenade on the dough and lay it flat on the tomatoes, tapenade face down. Pierce it gently with a fork in various places to let the steam out when the tart is in the oven, and tuck the edges down the sides of the dish and around the tomatoes.
Bake for 30-35 minutes or until the crust is nicely browned.
Remove from the oven, plate a large plate over the dish and carefully turn the tart upside down onto the plate. If some tomatoes stuck to the dish, place them back on the tart where they belong. Sprinkle with a few fresh and soft thyme sprigs and allow to cool a little before cutting into slices.
Preheat oven to 200 degrees C
Wash the tomatoes and remove their stems. cut through their skin at the top with a small pointy knife (don’t go too far, just a small slit to let some of the juices out.)
Warm in a large nonstick frying pan the vinegar and brown sugar. Once the sugar has melted, stir well and toss the tomatoes into the pan. Sauté on medium heat for 10-12 minutes, stirring gently the tomatoes to make sure they are coated in the caramelizing syrup and cooked on all sides. Halfway through, press the tomatoes lightly with the flat of a spatula to extract some of their juices out.
Butter a gratin dish and place the tomatoes into the dish, cut side up if you see it (if not don’t worry to0 much about it), they should fit snugly into the dish. Sprinkle evenly with small knobs of goat’s cheese.
Shape your shortcrust pastry to be slightly larger than the dish (don’t hesitate to do cut ‘s and paste’s by pressing the edges of the pieces you are pasting together with your fingers, until you reach the desired shape). Spread the tapenade on the dough and lay it flat on the tomatoes, tapenade face down. Pierce it gently with a fork in various places to let the steam out when the tart is in the oven, and tuck the edges down the sides of the dish and around the tomatoes.
Bake for 30-35 minutes or until the crust is nicely browned.
Remove from the oven, plate a large plate over the dish and carefully turn the tart upside down onto the plate. If some tomatoes stuck to the dish, place them back on the tart where they belong. Sprinkle with a few fresh and soft thyme sprigs and allow to cool a little before cutting into slices.
You can also make small individual tatin tarts instead. For a more unusual tart, use a long, rectangular dish instead of a standard round one.
Ingredients
3 1/2 tablespoons balsamic vinegar
3 1/2 tablespoons brown sugar
600 g cherry tomatoes
Knob of butter
100 g goat’s cheese
1 sheet pre-rolled shortcrust pastry
2 tablespoons tapenade
Fresh thyme
3 1/2 tablespoons balsamic vinegar
3 1/2 tablespoons brown sugar
600 g cherry tomatoes
Knob of butter
100 g goat’s cheese
1 sheet pre-rolled shortcrust pastry
2 tablespoons tapenade
Fresh thyme
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