Perfect for brunch or dinner when you want to impress/voila system!
NEWS, Dania Weiner
The original tart was prepared by the Tatten sisters in their small hotel towards the end of the 19th century.
When they saw that the apples for the traditional apple pie started to burn, they took the pan off the stove, covered it with dough and finished baking in the oven.
The guests, surprisingly, were delighted by the mistake, and the rest is history.
Tart tatin can be made with apples, pears, cherries and also quinces that like long cooking, but here we decided to use sweet cherry tomatoes and shallots that caramelize and give an extra touch to the pastry.
Ingredients for 2 pastries with a diameter of 22 cm:
1/2 package (450 grams) of salty crispy dough, thawed according to the manufacturer's instructions
20 medium sized cherry tomatoes
10 peeled and halved shallots
50 grams of butter
4 tablespoons of brown sugar
5-6 sprigs of thyme
2 teaspoons of sea salt
4 tablespoons of pomegranate concentrate
Preparation:
1.
Heat an oven to 180 degrees.
2.
Melt 1/2 of the amount of butter, brown sugar, pomegranate concentrate and salt in an iron pan suitable for the oven, and stir until the sugar melts.
Add the whole thyme sprigs.
Remove from the heat, and arrange 1/2 of the number of cherry tomatoes and shallots so that a dense mosaic is formed at the bottom of the pan.
3.
Repeat the operation with the rest of the ingredients for the second pan.
4.
Put the pans in the oven for 20 minutes, until the tomatoes soften a little.
5.
Cut the dough into two circles with a diameter of 25 cm each. Remove the pans from the oven, and place one circle on top of the tomatoes and onions in each pan. Tighten the dough gently around the vegetables. Using a knife, make two small ventilation holes in the dough.
6.
Return to the oven, and continue Bake for 20 minutes. When the dough is golden, take it out of the oven, wait 5-7 minutes, turn it onto a plate slightly larger than the pan, and serve.
7.
If you prepare the pastry in advance, it is recommended not to turn it over until the moment of serving, so that the dough remains crispy and does not absorb the About 10 minutes before serving, heat the pastry for a few minutes in the oven, flip and serve.
More on the same topic:
tart
Crispy dough
Cherry tomatoes