Name: Tomato tarte tatin
Total time: 1 h 40 min
Yield: 6-8 people
Cuisine: French
Ingredients: 200 g frozen puff pastry dough sheets; 1 tin Mutti Whole Peeled Tomatoes; 0,5 dl honey; 1 dl brown sugar; 2 apples; 2 tsp potato or corn starch; 1 egg; 200 g plain yogurt; 1 tbsp honey or brown sugar; 1 tbsp lemon juice; vanilla extract or sugar

Tomato tarte tatin

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1h 40m

Ingredients

6-8 people

Bottom
200 g frozen puff pastry dough sheets
Filling
1 tin Mutti Whole Peeled Tomatoes
0,5 dl honey
1 dl brown sugar
2 apples
2 tsp potato or corn starch
For brushing
1 egg
Sauce
200 g plain yogurt
1 tbsp honey or brown sugar
1 tbsp lemon juice
vanilla extract or sugar

Made with

Whole Peeled Tomatoes

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Method

1

Defrost the dough sheets according to package directions.
2

Separate the plum tomatoes from their juice.
3

Pour the juice, honey and sugar into a frying pan and boil for 3–5 minutes so that the sauce becomes slightly caramelized.
4

Sprinkle the starch over the apple slices and add them to the pan. Continue to boil for a few more minutes, stirring every now and then. Pour into a flat-bottomed ø 22 cm baking dish. Halve the plum tomatoes and put them in the dish. Let cool.
5

Heat the oven to 200°C.
6

Using a rolling pin, roll out the puff pastry dough to the size of the baking dish, then place it over the the tomato-apple filling. Push the edges of the pastry a few centimeters below the filling. Brush the pastry with beaten egg and prick its surface with a fork in a few places.
7

Bake in the oven for approximately 25 minutes, until the pastry has a beautiful color and is done.
8

After taking it out from the oven, let the tart rest for 15 minutes before upending onto a serving platter.
9

Mix together the sauce ingredients and serve it with the warm tomate tarte tatin.