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Author Notes: Recipe taken from "La Cucina Italiana" —Agnese
grams French pastry
grams black olives
- Peel the tomatoes and cut them in half along the vertical axis, rid of the seeds. Peel the tomatoes by boiling them in hot water for maximum 30 seconds; cut them in half along the vertical axis and eliminate the seeds. Oil a baking pan and add a bit of salt on it too. Then lay in the pan the tomatoes with the cut side up, and season the top with a bit of oil and salt.
- Cover the tomatoes with the french pastry and fold the sides to hold the tomatoes. Add a little more oil on the pastry and use a fork to make a few holes on the pastry. Bake the tarte tatin at 190°C for 15 minutes.
- Once cooked, take the baking pan out of the oven and, using a plate, reverse the tart. Bake it again for 10 minutes at the same heat. In the meantime cut the olives and add them on top along with the capers. Bon Appetit!