I love confit cherry tomatoes. They are able to transform even the simplest recipes in tasty wonders. That’s way I couldn’t resist preparing (and tasting) this delicious Cherry Tomatoes Tarte Tatin.
The original recipe comes from the great Simona of Tavolartegusto and is really perfect. I just made some few variations using my homemade pie crust recipe.
Give it a try because it’s delicious, a very good options for an excess of cherry tomatoes in the fridge, perfect for a picnic in the park.
Last but not least, it’s very quick to prepare.
Ingredients for a Cherry Tomatoes Tarte Tatin
Dimensions: 24 cm ∅
For the pie crust
- 200 G of 0 flour
- 100 G of cold butter, diced
- 20 g of romano cheese, grated
- 60 g of ice water
- a pinch of salt
For the filling
- 350 of cherry tomatoes
- extra virgin olive oil
- 1 tbsp of brown sugar
- 2 piches of salt
- 2 piches of fresh thyme
First of all, clean and dry very well the cherry tomatoes, cut them in half and put them from below, side by side, in a round tart pan (24 cm) lined with parchment paper.
Put the tomatoes in circle fitting them as close together as possible: this will be the “Face” of your tatin once ready.
Add now oil, sugar, salt and thyme and cook it for at least 50 minutes in the oven at 160°C.
In the meantime, prepare the pie crust.
Put the flour, the romano cheese, salt and butter in the mixer bowl.
Add cold water and kneed for about 2 minutes until the dough becomes smooth and elastic.
Wrap in plastic wrap and refrigerate for about 45 minutes.
Now remove the tomatoes from the oven and let cool completely.
Remove the dough from the fridge and place it on a lightly flour work surface. Roll it into a 5 mm disk, 2 cm bigger than your tart pan.
Roll up the edges to form a big border and drape the dough round over the tomatoes to cover them completely.
Prick the back of the crust with a fork and bake in the preheated oven at 180°C for about 12 minutes, them at 200°C for 10 minutes.
Remove the tart from the oven, and immediately invert your cherry tomatoes tarte tatin onto the mat.
Remove now carefully the parchment paper and let it cool completely before serving. Et bon appétit!