Tomato tarte tatins

Baking piquant
Total: 50 min. | Active: 20 min.
vegetarian

These delicious tomato tarts are irresistible. The richness of the tomatoes, the creaminess and tang of the feta and the sweetness of the balsamic combine to bring forth a perfect harmony of flavours. This recipe is unique in that the tart is baked upside down, like a tarte tatin. If the filling touches the baking tray when you bake the pastry, the tomato juice will concentrate and not seep into the dough, giving you a perfectly baked, crisp crust. After baking, the tarts are topped with feta cheese and balsamic vinegar to achieve a perfect symphony of flavours. Served as they are or with fresh, colourful summer salads, they make the perfect evening meal, to enjoy on your own or with company.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 6 pieces

Tarts
5  beef tomatoes, thinly sliced
280 g cherry tomatoes, in slices
2 tbsp olive oil
1 tbsp dried oregano
1 tsp salt
1  puff pastry dough, rolled into a rectangle (approx. 300 g)
1  shallot, cut into thin rings
2 tbsp milk
2 tbsp sesame oil
Garnish the tarts
200 g feta, crumbled
2 tbsp crema di Balsamico (balsamic cream)
1 tbsp olive oil
2 sprig basil, torn into pieces

How it's done

Tarts

Carefully mix the tomatoes with the oil, oregano and salt. Cut the puff pastry into 6 rectangles, prick firmly with a fork and chill. Line a baking tray with baking paper and brush with oil in 6 places, matching the size of the puff pastry rectangles. Place the cherry tomatoes, shallots and beef tomatoes on the tray, then place the puff pastry on top, brush with milk and sprinkle with sesame seeds.

Bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C.

Garnish the tarts

Carefully separate the tarts from the baking paper using a spatula, turn them over and garnish with feta, crema di balsamico, oil and basil.

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