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Tatin of cherry tomatoes and goat cheese

A delicious salty version of the popular French sweet

The Tatin cake is a dessert created in France in 1889 by the sisters Stéphanie and Caroline Tatin, from Hotel Tatin located in the French town of Lammotte-Beuvron.

This sweet is made with caramelized apples in the pan that, after cooking, are covered with some puff pastry sheets and baked.

Unlike the classic apple pie, Tatin does not have custard and is cooked in an inverted way: apples at the base and above, the dough. Once baked, formerly in a cast iron skillet and cooled down, it is turned around, resulting in a crunchy base and delicious apples. Many add caramel with lemon, orange or a natural vanilla bean.

That is the success of this cake, that the chefs have been experimenting with other fruits, such as pears, peaches, strawberries or bananas. It is also found in salty versions.

Try this easy and appetizing recipe with different colored tomatoes and goat cheese. A combination that you can prepare as both an appetizer or entree.

Tatin de Tomates cherry y Queso de Cabra
Tatin de Tomates cherry y Queso de Cabra

Ingredients for 2 portions

  • 3 shallots
  • 40 cherry tomatoes of various colors
  • 3 g granulated garlic
  • 1 sheet of puff pastry
  • 30 g goat cheese curler without crust
  • Extra virgin olive oil
  • 3 branches of fresh thyme
  • Salt
  • Ground black pepper

Step by step elaboration

  1. Heat plenty of water in a saucepan and, when it starts to boil, soak the shallots for 10 seconds. Remove and wait a couple of minutes before peeling and chop in fine pieces.
  2. Heat a couple of tablespoons of extra virgin olive oil in a pan and bake the shallot over very low heat.
  3. After 10 minutes, add a pinch of salt and continue until very tender and caramelized. Remove and save for later.
  4. Add a tablespoon of extra virgin olive oil to the pan and sauté the cherry tomatoes, well washed and dried, for a minute. Add salt and pepper to taste and add fresh thyme, just the leaves. Remove and save for later.
  5. When the tomatoes and shallot are cold, cover the base of a small oven pan.
  6. Cut the puff pastry sheet of the same diameter as the pan and place on the tomatoes and shallot. Press the edges gently to accommodate the puff pastry.
  7. Pierce the puff pastry with a toothpick all over the surface.
  8. Place the pan in the oven, preheated to 190°C with top and bottom heat, and cook until the puff pastry is golden (about 16-18 minutes).
  9. Remove the pan from the oven and turn on a plate.
  10.  Crumble the goat cheese over the tomatoes, garnish with fresh thyme and serve. 

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

Wonderful combination for a transit month to a friendlier temperature and for that, the best suitable dish, with a colorful appeal marked by red and white with green nuances. I am describing this recipe as it is a wine, but it is all about flavour, fragrances and tasting.

Acqua Panna y Aurora
Acqua Panna and Aurora

In this case we talk about freshness on the table. That is why the Acqua Panna will be a perfect combination; fine, elegant and subtle, with a companion in the journey of flavor such as this pink Aurora, a rose wine from Pinot Noir, Xarello and Syrah that, with its kindness and flavor, next to the water, they will be the axis that mark the harmony and flavor between the citrus of the tomato and the milk creaminess of the cheese.

Tips

  • Although this cake is delicious hot, it is advisable to wait a few minutes before consuming so that the puff pastry settles and does not crumble when cutting.
  • If you don’t have fresh thyme, you can use dried thyme or replace it with other herbs (oregano, Provencal herbs, etc.).
  • The cheese can be placed with the tomatoes and then covered with the puff pastry. It will melt in the oven and the flavors will be merged, but there will be no contrast of textures or temperatures.
  • Instead of in a pan, the Tatin cake can be prepared in a round baking dish.

Make it a perfect meal with our Wellington Turkeyhere you can find the step by step recipe.

End this amazing meal with a Browny of Caramel and Toffee Sauceclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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