Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- garlic press
- oven-safe pan
- large plate
Ingredients
Units Scale
- 1 puff pastry dough
- 4 big tomatoes
- 2 garlic cloves
- 1/2 tsp dried thyme
- 3 tbsp olive oil
- 1 tbsp honey
- salt & pepper to taste
- 1 tsp fresh thyme
- 30 grams parmesan
Instructions
- Take the puff pastry out of the fridge. Set aside.
- Preheat the oven to 220°C (428°F).
- Wash the tomatoes and slice them finely from the bottom. Peel and finely chop or press the garlic and mix it into a small bowl with 1-2 tablespoons of olive oil. Set everything aside.
- Roll out the puff pastry and place the oven-safe pan on top. Trace a circle around the pan and cut out the puff pastry accordingly. Set the pastry circle aside. Don’t discard the remaining pastry. You can either make a second layer of pastry for the Tarte Tatin or cut it into squares, place a cube of feta in the middle, wrap it up, and bake until golden brown in the oven. Topped with a bit of honey, thyme, and salt, you quickly create a simple snack 🙂
- Heat the pan and briefly sauté honey, olive oil, dried thyme, and salt until bubbles form. Then distribute the tomato slices in the pan, brush them with the garlic oil, and let them caramelize for about 1-2 minutes. Remove from the heat, top with freshly ground pepper, and lay the puff pastry circle on top. Tuck the edges slightly inward and press firmly. Prick a few holes in the pastry with a fork.
- Bake the pan in the oven on the bottom rack uncovered for about 25 minutes.
- In the meantime, coarsely grate or slice the Parmesan and pluck the fresh thyme leaves from their stems. Set aside.
- Remove the pan from the oven and let it cool for a few minutes. Then place a plate larger than the pan over the pan and quickly invert to turn out the Tarte Tatin onto the plate.
- Top the Tarte Tatin with Parmesan, fresh thyme, and pepper, and serve immediately. Enjoy your piece of happiness!
Notes
The calorie information may vary depending on the product used, country and region.
- Passive Time: 25 min
- Cook Time: 20 min