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Let’s cook a tomato tarte tatin in the dreamiest kitchen in the south of France!#cooking #recipe
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Let’s cook a tomato tarte tatin in the dreamiest kitchen in the south of France!#cooking #recipe

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Recipe below ! Is there anything more ideal than making a summer tarte tatin in the most beautiful kitchen at @maisondubreuil – stay tuned as I’ll be posting more about our time here this week !

All of my outfits are linked in my shopmy as well- link is in my bio & in my stories ! Or here https://shopmy.us/shop/collections/6686722

And all the tools and ingredients to make any of my dishes are linked in my linktree link in my bio as well! Or here https://amzn.to/3RBy75k

For the puff pastry, I will link my easy recipe in my stories, & you can also find the full tutorial in my YouTube video which I will also link in my stories & in the linktree link in my bio! Or here – https://www.youtube.com/watch?v=sfg1rTE8J-Y

Tomato Tarte Tatin
A savoury twist on the French classic, with sweet, jammy tomatoes, a tangy wine reduction, crisp puff pastry, & creamy burrata

Ingredients
-4–5 medium ripe tomatoes, halved
-2–3 Roma tomatoes, halved (optional, to fill any gaps)
-2 tbsp unsalted butter
-1 tbsp olive oil
-2 tbsp granulated sugar
-60 ml dry white wine
-1 tbsp red wine vinegar or balsamic vinegar
-1 tsp Herbes de Provence
-1 tsp flaky sea salt
-Freshly cracked black pepper
-1 sheet all-butter puff pastry, chilled or my recipe is in my link tree link in my bio

To Finish
-1 burrata
-Extra virgin olive oil
-Fresh basil leaves
-Fresh thyme leaves
-Flaky sea salt
-Freshly cracked black pepper

Method
1.Preheat oven to 200°C
2.Heat the butter & olive oil in a large skillet over medium heat. Add the tomatoes cut-side down & cook until they have released most of their juices & the cut surfaces are lightly caramelized, about 6–10 minutes. The tomatoes should be softened but still hold their shape, they shouldn’t become mushy.
3.Carefully remove the tomatoes, leaving all of the juices in the skillet.
4.Line a 23 cm (9-inch) tart or cake tin with parchment paper. Arrange the tomatoes skin-side down (cut-side up), packing them tightly so the entire base of the tin is completely covered. If needed, use the Roma tomatoes to fill any gaps. The tomatoes should be crammed together, as they will shrink slightly while baking.
5.Add the sugar, white wine, red wine vinegar, Herbes de Provence, flaky sea salt, & a generous amount of black pepper to the skillet with the reserved tomato juices. Simmer over medium heat for 5–8 minutes, or until the mixture has reduced to a thick, glossy glaze that coats the back of a spoon.
6.Spoon the glaze over the tomatoes.
7.Place the puff pastry over the tomatoes, tucking the edges down inside the tin. Using a small knife, cut a few slits in the pastry to allow steam to escape.
8.Bake for 25–35 minutes, or until the pastry is deeply golden brown, crisp, & fully cooked.
9.Remove from the oven & let the tart rest for 10 minutes before carefully inverting it onto a serving platter.
10.Top with torn burrata, a generous drizzle of extra virgin olive oil, fresh basil leaves, thyme leaves, flaky sea salt, & freshly cracked black pepper. Serve warm or at room temperature. Et voila, bon appetite !

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20 Comments

  1. @ainsleydurose

    Recipe below ! Is there anything more ideal than making a summer tarte tatin in the most beautiful kitchen at @maisondubreuil – stay tuned as I’ll be posting more about our time here this week !

    All of my outfits are linked in my shopmy as well- link is in my bio & in my stories ! Or here https://shopmy.us/shop/collections/6686722

    And all the tools and ingredients to make any of my dishes are linked in my linktree link in my bio as well! Or here https://amzn.to/3RBy75k

    For the puff pastry, I will link my easy recipe in my stories, & you can also find the full tutorial in my YouTube video which I will also link in my stories & in the linktree link in my bio! Or here – https://www.youtube.com/watch?v=sfg1rTE8J-Y

    Tomato Tarte Tatin
    A savoury twist on the French classic, with sweet, jammy tomatoes, a tangy wine reduction, crisp puff pastry, & creamy burrata

    Ingredients
    -4–5 medium ripe tomatoes, halved
    -2–3 Roma tomatoes, halved (optional, to fill any gaps)
    -2 tbsp unsalted butter
    -1 tbsp olive oil
    -2 tbsp granulated sugar
    -60 ml dry white wine
    -1 tbsp red wine vinegar or balsamic vinegar
    -1 tsp Herbes de Provence
    -1 tsp flaky sea salt
    -Freshly cracked black pepper
    -1 sheet all-butter puff pastry, chilled or my recipe is in my link tree link in my bio

    To Finish
    -1 burrata
    -Extra virgin olive oil
    -Fresh basil leaves
    -Fresh thyme leaves
    -Flaky sea salt
    -Freshly cracked black pepper

    Method
    1.Preheat oven to 200°C
    2.Heat the butter & olive oil in a large skillet over medium heat. Add the tomatoes cut-side down & cook until they have released most of their juices & the cut surfaces are lightly caramelized, about 6–10 minutes. The tomatoes should be softened but still hold their shape, they shouldn't become mushy.
    3.Carefully remove the tomatoes, leaving all of the juices in the skillet.
    4.Line a 23 cm (9-inch) tart or cake tin with parchment paper. Arrange the tomatoes skin-side down (cut-side up), packing them tightly so the entire base of the tin is completely covered. If needed, use the Roma tomatoes to fill any gaps. The tomatoes should be crammed together, as they will shrink slightly while baking.
    5.Add the sugar, white wine, red wine vinegar, Herbes de Provence, flaky sea salt, & a generous amount of black pepper to the skillet with the reserved tomato juices. Simmer over medium heat for 5–8 minutes, or until the mixture has reduced to a thick, glossy glaze that coats the back of a spoon.
    6.Spoon the glaze over the tomatoes.
    7.Place the puff pastry over the tomatoes, tucking the edges down inside the tin. Using a small knife, cut a few slits in the pastry to allow steam to escape.
    8.Bake for 25–35 minutes, or until the pastry is deeply golden brown, crisp, & fully cooked.
    9.Remove from the oven & let the tart rest for 10 minutes before carefully inverting it onto a serving platter.
    10.Top with torn burrata, a generous drizzle of extra virgin olive oil, fresh basil leaves, thyme leaves, flaky sea salt, & freshly cracked black pepper. Serve warm or at room temperature. Et voila, bon appetite !

  5. @emregenç-g6e

    I hope you end up with a kitchen and a home even more beautiful than you ever dreamed 🤞🏻 and that you enjoy a life full of good health, happiness and delicious recipes 🤞🏻

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