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Tomato Tarte Tatin

AuthorAnnabel
RatingDifficultyBeginner

Easy to make, delicious and fragrant recipe that is best served chilled!

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Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 ½ cups almond flour
  cup flax meal
 1 cup grated parmesan cheese
 1 tsp dried oregano
 1 tsp dried basil
 1 large egg
 3 tbsp coconut oil or butter
 1 kg cherry tomatoes (red or in a variety of colours)or other small variety
 1 package mozzarella cheese
 ½ cup basil pesto
 2 tbsp fresh basil or more dried
 1 tbsp fresh oregano, choppedor more dried
 extra virgin olive oil or coconut oil spray
 4 tsp pink Himalayan saltor sea salt

What are we cooking today?
1

Tomato Tarte Tatin It’s so pretty to look at that it’s guaranteed to receive applause at the table. It’s even better to eat, of course.

Getting started
2

Preheat the oven to 200℃.

3

Grate the parmesan cheese and place with all the dry ingredients into a mixing bowl and combine well.

4

Add the eggs and melted butter or oil and process well.

5

Press the batter evenly into a non-stick pan creating edges all around and place in the oven for about 10 minutes.

Note: For 8 servings, I use a 30 x 20 cm pan with removable bottom which is easier to handle once cooked.

6

Remove from the oven and add whole cherry tomatoes. Pierce each with a wooden stick or a point of a knife.

7

Top with sliced mozzarella and basil pesto evenly and place back in the oven. Bake for 20-25 minutes.

8

When done, remove from the oven and let it cool down. It's fragile when warm, but once it cools down, it's easy to cut and reheat if needed.

Annabelle's tips
9

Tomato Tarte Tatin is perfectly matched with a simple green salad with an olive oil dressing. Obviously, no further tomatoes required!

Ingredients

 1 ½ cups almond flour
  cup flax meal
 1 cup grated parmesan cheese
 1 tsp dried oregano
 1 tsp dried basil
 1 large egg
 3 tbsp coconut oil or butter
 1 kg cherry tomatoes (red or in a variety of colours)or other small variety
 1 package mozzarella cheese
 ½ cup basil pesto
 2 tbsp fresh basil or more dried
 1 tbsp fresh oregano, choppedor more dried
 extra virgin olive oil or coconut oil spray
 4 tsp pink Himalayan saltor sea salt

Directions

What are we cooking today?
1

Tomato Tarte Tatin It’s so pretty to look at that it’s guaranteed to receive applause at the table. It’s even better to eat, of course.

Getting started
2

Preheat the oven to 200℃.

3

Grate the parmesan cheese and place with all the dry ingredients into a mixing bowl and combine well.

4

Add the eggs and melted butter or oil and process well.

5

Press the batter evenly into a non-stick pan creating edges all around and place in the oven for about 10 minutes.

Note: For 8 servings, I use a 30 x 20 cm pan with removable bottom which is easier to handle once cooked.

6

Remove from the oven and add whole cherry tomatoes. Pierce each with a wooden stick or a point of a knife.

7

Top with sliced mozzarella and basil pesto evenly and place back in the oven. Bake for 20-25 minutes.

8

When done, remove from the oven and let it cool down. It's fragile when warm, but once it cools down, it's easy to cut and reheat if needed.

Annabelle's tips
9

Tomato Tarte Tatin is perfectly matched with a simple green salad with an olive oil dressing. Obviously, no further tomatoes required!

Tomato Tarte Tatin
AuthorAnnabelCategory, , , , , , DifficultyBeginner
Rating
Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 1 ½ cups almond flour
  cup flax meal
 1 cup grated parmesan cheese
 1 tsp dried oregano
 1 tsp dried basil
 1 large egg
 3 tbsp coconut oil or butter
 1 kg cherry tomatoes (red or in a variety of colours)or other small variety
 1 package mozzarella cheese
 ½ cup basil pesto
 2 tbsp fresh basil or more dried
 1 tbsp fresh oregano, choppedor more dried
 extra virgin olive oil or coconut oil spray
 4 tsp pink Himalayan saltor sea salt

Directions

What are we cooking today?
1

Tomato Tarte Tatin It’s so pretty to look at that it’s guaranteed to receive applause at the table. It’s even better to eat, of course.

Getting started
2

Preheat the oven to 200℃.

3

Grate the parmesan cheese and place with all the dry ingredients into a mixing bowl and combine well.

4

Add the eggs and melted butter or oil and process well.

5

Press the batter evenly into a non-stick pan creating edges all around and place in the oven for about 10 minutes.

Note: For 8 servings, I use a 30 x 20 cm pan with removable bottom which is easier to handle once cooked.

6

Remove from the oven and add whole cherry tomatoes. Pierce each with a wooden stick or a point of a knife.

7

Top with sliced mozzarella and basil pesto evenly and place back in the oven. Bake for 20-25 minutes.

8

When done, remove from the oven and let it cool down. It's fragile when warm, but once it cools down, it's easy to cut and reheat if needed.

Annabelle's tips
9

Tomato Tarte Tatin is perfectly matched with a simple green salad with an olive oil dressing. Obviously, no further tomatoes required!

Nutrition Facts

Servings 8

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