Tomato Tarte Tatin
A savory take on a classic French dessert that will make a perfect entrée, lunch or dinner.
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