The savoury reinterpretation of the classic French 'upside-down' cake. A really tasty and original appetiser, an easy, colourful and super yummy recipe!
Tags
Recipe categories
Difficulty
Preparation time
60 minutes
Cooking time
15minutes
Nutrition table
Name
Name
Name
Name
Name
Name
Name
Name
Name
Name
Chef
Ingredients
Name
Yellow tomatoes
Value
200 g
Name
Red tomatoes
Value
200 g
Name
Brebiblù cheese
Value
100 g
Name
Milk
Value
100 ml
Name
Genoese Pesto
Value
50 g
Name
Fresh basil
Value
to taste
Name
Sugar
Value
to taste
Name
Salt
Value
to taste
Name
Extra Virgin Olive Oil
Value
to taste
Name
00-type flour
Value
200 g
Name
Butter
Value
100 g
Name
Cold water
Value
50 ml
Title
Preparation Steps:
Preparation steps template
Short
Preparation steps
Description
In a round baking pan (or frying pan) roast the yellow and red tomatoes with sugar, salt and a drop of oil.
Description
Form a brisé dough by crumbling butter and flour together (by hand or with a blender) and then add water a little at a time to form a dough ball.
Description
Cover with cling film and let the brisé rest in the fridge for at least 15 minutes.
Description
Roll out and cup the brisé dough.
Description
Place the dough on the tomatoes, prick and bake at 180°C in ventilated mode.
Description
Dissolve the brebiblù in a saucepan with a drop of milk. After 5 minutes, whisk and keep on the heat at minimum.
Description
Take the cherry tomato tarte tatin out of the oven and top it with the brebiblù sauce, pesto and fresh basil.
Title
INGREDIENTS: