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Tomato Tarte Tatin | Crispy & Caramelised
(0)
40 min
Quick
Knuspr-Küche
Ein französischer Klassiker herzhaft interpretiert: Saftige Kirschtomaten werden mit aromatischem Balsamico, Honig und frischem Thymian karamellisiert, mit knusprigem Blätterteig überbacken und nach dem Stürzen mit cremigem Ziegenkäse vollendet.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C conventional (180 °C fan). Wash the cherry tomatoes and pat them dry. Peel and finely chop the garlic cloves. Rinse the fresh thyme, shake dry and pick the leaves from the sprigs.
Get an ovenproof pan or round tarte dish (approx. 24–26 cm diameter) ready. Unroll the puff pastry and prick it several times with a fork so that it rises evenly during baking. If necessary, trim the pastry into a circle so that it is slightly larger than the pan.
Caramelising & baking
Melt the butter and olive oil in the ovenproof pan over medium heat. Stir in the honey and balsamic vinegar and simmer gently for 1–2 minutes until an aromatic, slightly syrupy glaze forms. Stir in the garlic, thyme leaves and a pinch of salt and pepper.
Chef's tip
For an even creamier version, you can place a fresh ball of burrata in the centre of the inverted tarte instead of goat cheese and tear it open.
Be sure to use good oven gloves when turning out the tarte, as the pan and hot caramel are very hot.
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