The tarte tatin, traditionally sweetened with caramelized apples, owes its texture and unique taste to its upside-down production. But did you know that it is possible to make it in a salty version? On his Instagram account, @hi this is clear shared her recipe for a savory tarte tatin to die for. On the menu: courgettes, dried tomatoes, burrata and basil. The perfect ingredients for a recipe that smells like the sun.
The recipe for individual tatin tarts
The list of ingredients for 4 pieces:
- 1 puff pastry
- 1 zucchini
- 2 tsp honey
- A few sun-dried tomatoes
- 1 burrata
- A few basil leaves
- Olive oil
- Salt
- Herbes de Provence (optional)
The recipe steps:
- Preheat your oven to 180 degrees.
- On a sheet of baking paper, form small circles of honey, then add slices of zucchini finely cut, salt, and Provencal herbs.
- Cut your puff pastry into 4 parts, then place it on top of the ingredients.
- Bake for 30 minutes at 180 degrees.
- After cooking, turn your tatin tarts and add finely chopped sun-dried tomatoes, burrata, basil leaves and a drizzle of olive oil.
Savory tarte tatin: Claire’s advice for making it a success
For Claire, this pie is perfect for an evening meal. Accompanied by a properly seasoned green salad – olive oil and balsamic vinegar are enough – it does the trick. For it to be as tasty as his, you have to make sure you have the right ingredients. “I advise to choose a good honey with a sweet enough taste so that it does not take over the other ingredients of the pie. I mainly use it to add a little sweet touch to the recipe and to caramelize the ingredients during cooking.“, she says. Regarding the dough, making it homemade is ideal, but this preparation requires knowing several pastry techniques. So, if you buy it in the store, read the labels carefully and pay attention to the composition. “A good puff pastry really makes the difference“, assures Claire. Another tip: choose a burrata from Puglia. “The best is to get it in an Italian grocery store, but you can find very good ones in supermarkets. “For those who do not like sundried tomatoes, his followers gave him a little idea to replace them. “I often have people send me pictures [des leurs recettes] and replace them with cherry tomatoes“. And if the moment of returning frightens you, don’t panic: “you have to let the pie cool, and use a plate to turn it over sharply“. With all these tips, success is guaranteed!
Read also :
⋙ Sainte-Maure goat cheese pie: the very simple recipe for dinner by Julie Andrieu
⋙ The recipe for Cyril Lignac’s sweet and savory tarte tatin with a surprising mystery ingredient
⋙ Zucchini salad: Laurent Mariotte’s original recipe