Easy to make, delicious and fragrant recipe that is best served chilled!
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.
Preheat the oven to 200℃.
Grate the parmesan cheese and place with all the dry ingredients into a mixing bowl and combine well.
Add the eggs and melted butter or oil and process well.
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.
Remove from the oven and add whole cherry tomatoes. Pierce each with a wooden stick or a point of a knife.
Top with sliced mozzarella and basil pesto evenly and place back in the oven. Bake for 20-25 minutes.
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.
Tomato Tarte Tatin is perfectly matched with a simple green salad with an olive oil dressing. Obviously, no further tomatoes required!