Tomatoes' Tarta Tatin

May 12, 2014
0 Ratings
Author Notes

Recipe taken from "La Cucina Italiana" —Agnese

  • Serves 6
  • 250 grams French pastry
  • 50 grams black olives
  • 8 tomatoes
In This Recipe
  1. 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.
  2. 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.
  3. 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!

See what other Food52ers are saying.

0 Reviews