Tomato Tarte Tatin

Caramelized tomatoes, olive oil, delicious dough, and a touch of fresh basil - everything you need for a perfect summer snack!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 spoon Sugar, white

  • 400 g Tomato, red

  • 4 twig Thyme, fresh

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • pieces Breadcrumbs, dried

  • 500 g Dough, puff

  • 1 spoon Oil, olive

  • 8 pieces Basil, fresh

Steps

  1. Preheat the oven to 200 degrees Celsius. Wash and dry the tomatoes.

  2. Place a pan with oil and sugar over medium heat. Stir until the sugar dissolves, then add the tomatoes and thyme sprigs. Cook for about 2 minutes until the tomatoes soften. Shake the pan several times. Season with pepper and salt, then remove from heat. Discard the thyme sprigs. If the tomatoes have released a lot of juice, sprinkle them with breadcrumbs to absorb the excess liquid.

  3. Roll out the dough on a floured surface into a round shape slightly larger than the pan.

  4. Carefully place the rolled-out dough over the tomatoes, tucking the edges inward and pressing them against the sides. Make sure the dough covers all the tomatoes.

  5. Place the pan in the preheated oven for about 20 minutes, until the dough turns golden brown and crispy.

  6. Let the baked tart cool for 5 to 10 minutes. Then, use a paper towel to soak up any excess liquid. Place an upside-down plate or large platter over the pan and flip it over. Be careful not to get splashed by the liquid.

  7. Wash and dry the basil leaves, then slice them thinly. Drizzle the tart with a little olive oil and sprinkle with the sliced basil. Season with additional pepper and salt if desired.

Nutrition Information (Per 100g)

  • Calories: 190.07 kcal
  • Fat: 5.22 g
    • Saturated Fat: 0.63 g
  • Carbohydrates: 30.2 g
    • Sugars: 1.99 g
  • Protein: 3.76 g
  • Fiber: 1.25 g

Advice

If preparing the tart in a baking dish or tart mold, cook the tomatoes in a pan first, then transfer them to the dish and cover with the dough.