Even though the guys from the weather-forecast declared summer 2013 being gone for good, I’m still not done with preparing summer dishes. I only came back from the south last week inspired to prepare new recipes. This week’s recipe is one I already tried some years ago but which I modified a little bit. The first time I prepared the tomato tarte tatin I left out the balsamic and the olive paste. It was refreshing and light indeed, but this time I wanted to add some extra flavors.
I was very happy to be back to the south of France again. All these beautiful markets with their beautiful food inspire passionate cooks to choose the right ingredients. I bought a lot of fresh olive pastes, fruits and sausages. On one hand you can find sausages with more traditional flavors like pepper, mushrooms or mixed herbs. On the other hand you do also find blueberry sausages. Once we had a roasted chicken as well with rosemary potatoes, a treat I am definitely putting on this blog as well. If you love potatoes you will also love the rosemary variant. I guess that most of people know the French tarte tatin dessert but its savory version might be a novelty. The sweet and salted flavors in one tart make it very special.
Tomato Tarte Tatin
Ingredients
Filling
- 1 kg Roma tomatoes
- 100 g olive paste (tapenade)
- 2 tbs brown sugar
- 4 tsp Mediterranean herbs
- 4 tbsp balsamic vinegar
- olive oil
- salt
- pepper
Dough
- 280 g flour
- 100 ml olive oil
- 100 ml water
- 1 tsp salt
- 2 tsp Mediterranean herbs
Instructions
Filling
- Preheat the oven to 180°
- Wash the tomatoes and cut them lengthwise into two halves, then place them into your mold with the round side downwards.
- Season the tomatoes with salt and pepper, then add the sugar and the mixed herbs.
- Baste the tomatoes with olive oil and balsamic vinegar.
- Now put them into the oven for 90 minutes.
- Once the tomatoes are ready spread the olive paste over them.
Dough
- In the meantime, whisk together all the ingredients for the dough with a wooden spatula until it’s even.
- Then kneed it quickly with your hands for about a minute.
- Now you can roll it out and shape it depending your base.
- Lay the dough over the tomatoes and fold outer edges over filling.
- Cut a 1/2 hole into the dough by way of an air outlet stack and bake for 20 minutes
- Once the tart is ready flip it upside down on a plate and let it cool for ten minutes.
- Enjoy
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
