A very summery tarte tatin that you definitely need to try !

After my viral potato tarte tatin it’s time for another spin off! This time with more summery vibes by using tomatoes and olives. Plus even easier as cooking times and ingredient prep are reduced 💯

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🌱Vegetarian

🍽️6 portions

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🍅Ingredients

• 1 package puff pastry

• 350g cherry tomatoes

• 50g pitted  olives

• 1 tbsp caster sugar   

• 2 tbsp balsamic vinegar

• Salt and pepper to taste

• 3 tbsp pistachio pesto

• Thyme leaves

🍅Method

• In a clean oven safe skillet add a drizzle of olive oil and bring to medium heat. Add the tomatoes and olives and cook for 2 minutes while stirring. Add the balsamic vinegar, thyme leaves, salt, pepper and sugar and cook for 2-5 minutes until the sauce thickens. Remove from heat and arrange tomatoes and olives in a single layer

• Dollop the pesto on top and spread with a knife. Finally grate the Parmesan cheese on top

• Roll out the pastry and trim it into a circle a little bigger than the top of the pan. Lay it over the tomatoes then bake for 30-35 minutes at 180C until puffed and golden.

• Remove from the oven and let cool for 2 minutes. Then invert it on a plate

• Enjoy hot topped with the burrata and some freshly grinder salt

FAQS and Tips

• You can find my pistachio pesto recipe in the gnocchi pistachio pesto in the blog

• Make sure to invert it quickly after takin git out of the oven otherwise the tomatoes could get stuck to the pan. If this happens take then out with a spoon and place them back on the tarte tatin