A summery recipe, where sweet and savory blend in perfect balance: the Tarte Tatin with confit cherry tomatoes, buffalo ricotta, and thyme, based on my book “From One to Infinity.” A dish rooted in French tradition, but here given a Mediterranean twist, it becomes a refined appetizer, ideal for al fresco lunches or the start of a special dinner.
The caramel on the bottom of the pan enhances the natural sweetness of the tomatoes, while the crispy pastry contrasts with the creaminess of the ricotta. A touch of fresh thyme adds that herbaceous scent that instantly evokes summer.
Ingredients
- 750 g of tomatoes
- 200 g of buffalo ricotta thyme
- 75 g of sugar
- 20 g of butter
- 250 g puff pastry (see page 149)
- 10 g of delicate extra virgin olive oil
- salt, pepper to taste
Procedure
Remove the skin from the tomatoes after blanching them for a few seconds, then throw them into the water.
and ice. Cut them in half and remove the seeds, so as to obtain tomato petals. Season with salt and pepper, season with oil and a few thyme leaves. Caramelize the sugar in the dry state, pour it into a baking dish.
18 cm and let it cool.
Spread the softened butter cut into pieces over the caramel and carefully arrange the tomato petals. Cover everything with a disc of puff pastry slightly larger than the pan you’re using. Bake at 170°C (340°F) for 20 minutes. Let it rest, then carefully remove the Tatin from the pan and serve with a quenelle of buffalo ricotta and fresh thyme.
An extra tip: Also excellent as a finger food, cooked in single-serving molds for summer buffets or elegant picnics.
Enjoy your meal!
