Tarte Tatins are among my favourite tarts… and I like them both sweet and savoury. The reason is simple: they obviously taste amazing with that hint of caramel on the top, but they also look a thousand bucks. Shiny, luscious and plain scrumptious. I have already shared the recipe for one of my favourites: Red Onion Tarte Tatin and today I am back with yet another savoury idea: Cherry Tomato Tarte Tatin. Refreshing, sweet and tart at the same time and with a hint of basil that makes it the ideal dish to serve as soon as warm weather arrives. We are at the beginning of autumn here, but we are still enjoying some pretty warm days… still a great time to be serving this tart! Besides, look at that colour! So warm and enviting! Enjoy!
Cherry Tomato Tarte Tatin
Cherry Tomato Tarte Tatin - shiny, luscious and plain scrumptious.
- 1 batch of MsM’s Pâte brisée dough
- 1 tbsp water
- 2 tbsp sugar
- 10-12 cherry tomatoes halved
- Basil leaves
Make the Pâte brisée dough (click here for the recipe) and keep it aside.
Halve the cherry tomatoes and season them with a pinch of salt.
Line the bottom of a 20 cm – 8 inches springform pan with some baking paper and keep it aside.
Put the water and sugar in a pan and put it on the fire until the sugar caramelises and becomes golden brown. Then pour it into the springform pan.
Place the halved tomatoes on top of the caramel, cut side up.
Roll out your pâte brisée into a 3 mm – 1/8 inch round shape and put it on top of the tomatoes. Make sure to tuck the pastry well on the sides.
Bake in a preheated fan forced oven at 180°C – 350°F for 20-25 minutes (or until golden).
When ready take it out of the oven and let it rest for 10 minutes so that the juices dry and caramelise. Then flip over and serve with basil leaves.
If some of the dough remains, you can freeze it for later use.