The tomato season is here! Take advantage to make a delicious cherry tomato Tarte Tatin caramelized with summer truffle honey, on a base of black truffle mustard. Serve in individual portions as a starter or as a main dish with a rocket salad.
Preparation: 20 minutes • Cooking: 45 minutes
Ingredients for 4 people
- 1 kg cherry tomatoes
- 1 shortcrust pastry
- 20 g summer truffle honey
- 20 g black truffle mustard
- 5 cl white truffle olive oil
- Some basil sprigs
- Black truffle fleur de sel
- Freshly ground pepper
Instructions
For the cherry tomatoes
- Preheat your oven to 200°C.
- Coat the cherry tomatoes with summer truffle honey, white truffle olive oil, fleur de sel, and pepper.
- Arrange the cherry tomatoes in a tart dish, squeezing them together as they will shrink during baking.
- Bake for 20 minutes, checking regularly and turning the tomatoes if needed.
- Once candied, remove the tomatoes from the oven and set aside.
For the Tarte Tatin
- Brush your shortcrust pastry with black truffle mustard.
- Place the pastry over the cherry tomatoes (mustard side against tomatoes), fold the edges and prick the top with a fork.
- Bake for about 25 minutes.
- Carefully unmold and sprinkle with fresh basil.
- Serve immediately.
Note
You can make this recipe in individual portions. Cut pastry circles larger than your tartlet molds, as the pastry shrinks during baking.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
