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Ingredients
Savory Tomato Tarte Tatin
- For the dough
- 250 grams Pastry flour
- 1 tsp salt
- 80 milliliters olive oil
- 1 egg
- For filling
- 800 grams firm, ripe Cherry tomatoes (yellow and red)
- 4 garlic cloves
- 2 sprigs thyme
- 1 sprig rosemary
- 4 Tbsps olive oil
- olive oil (for drizzling)
- salt
- freshly ground peppers
For pastry dough, combine flour, salt, olive oil, 2 tablespoons of lukewarm water and egg into a bowl, then knead into a smooth dough. Cover and chill in refrigerator for 1 hour. Remove and let come to room temperature.
Rinse, pat dry and remove stems from tomatoes. Use a toothpick to prick the skin of the tomatoes in several places. Peel and finely chop the garlic. Rinse and shake dry the herbs, then pluck off the leaves and finely chop. Preheat oven to 220°C (approximately 425°F). Knead the dough again and place between two pieces of parchment paper, then thinly roll out. Heat the olive oil and lightly sauté garlic and herbs. Oil the tart mold well, season with salt and pepper. Arrange the tomatoes in alternating colors on the bottom of the tart mold, then drizzle with more olive oil. Season with salt and pepper. Place the dough on the tomatoes in the tart mold and press firmly inward at the edges to seal. Brush with olive oil and bake for about 25 minutes, until pastry is crispy. Remove tart from mold and place on serving plate. Garnish with thyme and cut into wedges. Serve hot or room temperature.