9. August 2022

Tomato Tartelettes Tatin

The small version of a Tomato Tarte Tatin with tomatoes, olives and caramelized red onions.

There are not many dishes that are so rich in flavour as a Tomato Tarte Tatin with black olives, caramelized onions and this intense smell of baked dry Thyme. It delivers a sweet, a sour and some very fruity components in addition with this wonderful mediterranean herb. This tarte can be used as a fountain of flavours to anything that is more mild on a main course plate, but also to some heartly fish dishes. It loves salmon, filets, entrecotes or even anything that comes with a bit more fat compoments. They are also perfect with premium mushrooms like Porcini or Turffles, since Thyme is one of the only herbs that fits to those.

A perfect side dish for meat plates, fish plates and as a snack

Usually, a Tarte tatin is baked in a pan first, then placed in the oven to bake it crusty and flipped onto a plate when served. These smaller muffin Tartelettes are perfect to bake them right away and crusty in a single step. SInce they are smaller than their big sister, they keep the juicy fruity parts quite well and do not dry during the baking process. When they are ready, the have a perfect form and size to place them on a plate to any other dish. They look very decorative right away and their taste does not fall behind the big Tarte Tatin, it is even more delicate with a bigger crusty dough part.

Tomato Tartelettes Tatin with filet mignon and truffled mashed potatoes

Recipe for 8 portions

Tomato Tartelettes Tatin

Alpen Edelweiss

The tasty small version of a Tomato Tarte Tatin that you can bake in muffin forms.

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Prep Time 15

Cook Time 20

Total Time 35

Course Alpine Recipes, French Cuisine, Side Dish, Snack

Cuisine Alpine, French

Servings 8 portions

Calories 335 kcal

Ingredients

2 pcs Sweet red onions We use the Italian La Tropea, it simply has the best taste and is very mild. But any sweet red onion will do.
2 spoons Balsamic vinegar
3 spoons sugar
1 spoon Dried Thyme You can also use fresh one, but the dried one fits better to the olives and tomatoes.
300 grams Small tomatoes Best use sunriped ones, the flavours are more intense
150 grams Black olives We use Kalamata olives, they come with a sour acid component that blends in perfectly
1 pack Ready puff pastry dough (around 270-300 grams)
1 pinch Salt&Pepper, olive oil

Instructions

Cut the sweet red onions into thin rings and fry them gently for about 10 minutes on low to medium temperature, but do not let them burn or get too much roasted. Add the vinegar, the sugar, Salt&Pepper and the dried Thyme and mix everything well. Heat until the sugar is slightly caramelized.
Cut the puff pastry dough into 8 pieces and place small layers into a muffin form, leave some dough for the border. Fill in the onions to the bottom of the Tartelettes.
Add 2-3 tomatoes and a few olives on top until the onions are fully covered. Then use the overlapping dough to form a small nice border that gets crusty.
Place the muffin forms in the oven at around 180 degrees Celcius for about 15-20 minutes and bake them until the muffin dough on top gets a golden brown crust. Take them out and place on plates, ready to serve.