I admit it: this title is because I came under the spell of color red, with just a drizzle of Venetian charm (and this year I didn't even followed Venice Film Festival that much: I just heard some news here and there).
The truth is that three things will remain imprinted in your memory about this tarte tatin: its color (a bright, full, scarlet scarlet), the easiness of its preparation and its taste, rustic and barely sweetish.
Today the inspiration for this recipe comes from another blog, this time in English, started by an Italian couple now in the UK, who wants to fight with recipes the foreign misinformation about Italian cuisine … not coincidentally the name of their blog is Don't call it Bolognese. As soon as I saw their cherry tomatoes and goat cheese tarte tatin I just thought that it was a great idea! A savory tarte tatin, made with one of the most precious and colorful summery fruits, cherry tomatoes!
But I didn't want to slavishly copy their recipe, so I made some changes here and there … come and discover the differences!
CHERRY TOMATOES TARTE TATIN
* 350 g ripe cherry tomatoes
* extra-virgin olive oil
* a sheet of short crust pastry (I didn't have enough butter to make it, but obviously the handmade one is a whole different story)
* basil (to garnish)
I served it with
Wash cherry tomatoes and cut them in half (mine were oblong, so I cut it lengthwise).
Preheat oven to 390° F (200° C).
Put a drizzle of extra-virgin olive oil on the bottom of a baking pan, spread some salt and some thyme, and then arrange the halves cherry tomatoes cut up and very close to each other, leaving a little space near the edges of the pan, so that you'll to be able to put the pastry without any burns.
Bake the tomatoes for 10 to 12 minutes, or until they are a bit shriveled (usually this time is more than enough). Remove from the oven and squeeze the distance between cherry tomatoes; then, cover the tomatoes with the short crust pastry, rolling it up well around the cherry tomatoes, so that later the edges of your tarte tatin will be perfect.
Bake for 10 to 12 minutes, or until the short crust pastry is golden brown and well cooked. Remove from the oven, let it cool down a bit and then flip the tarte tatin on a baking pan. Bake for 5 more minutes, until the pastry and the back of the tomatoes become golden brown. Let it cool and enjoy it, serving it with a tasty cheese (pecorino or whatever you like) or with some fresh mozzarella.
I chopped the treccia with my hands and I garnished with it my tarte tatin, when it was still warm, so that mozzarella melted a bit. Let's say I've replaced the combination sweet tarte tatin/ice cream with the combination savory tarte tatin/ mozzarella… and I must say that both of them won me over!