Tomato Tartelettes Tatin
The tasty small version of a Tomato Tarte Tatin that you can bake in muffin forms.
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.
Notes
These Tartelettes can also be eaten cold as a snack or side to meats, fish, mediterranean food or salads. Enjoy with a glass of dry red wine.