Summer is still hot and the weekend is finally here! My fridge is full of Cherry Tomatoes and I’m never short of goat cheese. Yesterday I prepared my puff pastry and early this morning I prepared this yummy Tomato Tarte Tatin, not only for my family but also for Fiesta Friday #84. Tarte Tatin are usually sweet, however, it can also make a perfect salty tart!
Serves: 6 slices
Ingredients: (for the crust)
- 250g of pâte feuilletée/puff pastry (see recipe here)
Ingredients: (for the filling)
- 500g of cherry tomatoes
- A pinch of salt
- A pinch of black pepper
- 1 teaspoon of dry thyme
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of lavender honey
- Preheat the oven to 180C degrees.
- Grease a removable rectangular tart pan (for me) and set aside.
- In a large pan add 2 tablespoons of olive oil.
- Add the cherry tomatoes, the salt, the black pepper, the thyme and the honey.
- Cook on a medium heat for about 5 minutes.
- Remove from the heat and set aside.
- Flour a clean surface.
- With a rolling pin, flatten the dough the size of your tart pan (add an extra 1 centimeter to tuck in the edges).
- Place into the bottom of your tart pan the cherry tomatoes (don’t leave space between them).
- Cover the cherry tomatoes with the puff pastry and tuck in the edges.
- Poke the top of the dough with a wooden stick (instead of a fork).
- Transfer the tart pan on a large deep baking tray (because when you cook, the tomato juice will fall).
- Bake for 45 minutes (more or less depending on the oven).
- Remove from the oven when the crust is golden brown.
Serve the Tatin with some goat cheese and a drizzle honey on the side. This tarte is sweet, slightly sour and very tasty for brunch or lunch!