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The tastiest tarte tatin with tomatoes is a variation on the original tarte tatin with apple. Tarte tatin is actually an inverted apple pie, originally from France. There are countless variations on this cake, but mostly with sweet ingredients such as apple or peach. This savory tarte tatin with tomatoes is very surprising in taste. Serve the cake with a fresh salad and you have the perfect combination for lunch or dinner.
For this cake you need:
250 grams of flour
125 grams of soft butter
half to one teaspoon of salt
Half a glass of water
The tomato filling:
4-5 large, firm tomatoes
2-3 tablespoons of sherry vinegar, but also with another, tasty vinegar
1 tablespoon of sugar
2 tablespoons of olive oil
25 grams of butter
pepper and salt
Put the flour in a bowl and make a hole in it. Add the soft butter in pieces. Add the salt. Knead the dough with your fingertips until it passes through your fingers like wet sand. Now add some water and knead until you have a ball. Allow the ball to rest for at least an hour in the refrigerator.
Preheat the oven to 210 degrees. Cut the tomatoes in half and lay them up with the closed side up.
Heat the olive oil with the butter in a large frying pan and place the tomatoes in it. Sprinkle with salt and pepper to taste. Fry the tomatoes for 1 minute on high heat. Then soften the heat. Let it simmer for a few more minutes. Then add the sugar with the vinegar. Let the sugar dissolve completely in the vinegar. Make sure the hole does not come over the tomatoes. Let it run for another minute or ten. In the meantime, roll out the dough into a piece of roughly half a centimetre thick.
Then place the tomatoes in a baking tin with a diameter of 20 cm. Let the cooking liquid thicken and pour it as syrup over it. Then put the dough over it. Prick a few holes in the dough. Cook for about half an hour in a 180-degree oven until the dough has turned nicely brown. Turn the baking over with a large plate. The best thing is to serve the tart hot, possibly with some Parmesan sprinkled over it.