Recipe: Tarte tatin with vine tomatoes
Just a little longer, just a very little longer, and then the sun will be shining in full force again. To get into the summer spirit, Pieter Kok has launched his first cookbook, Buiten Eten. Whether you’re at the campsite, on a boat or having a picnic: the dishes in Buiten Eten, including this tarte tatin with vine tomatoes, are perfect for any outdoor situation and 100% summerproof.
Pieter: “Once I ate a beetroot tarte tatin made by Astrid van der Meer, from here in the village. She now runs a fantastic food truck that is on the square every Wednesday. But that beetroot tarte tatin inspired me to experiment with other variations. They’re also fantastic cold, so make them in advance and take them with you!”
How to make the tarte tatin with vine tomatoes
- Preheat the oven to 180 °C. Melt the sugar with the butter and vinegar in a pan and let it caramelise until light brown. Pour the caramel into your baking tin. Halve the tomatoes, cut the celery stalks into small pieces and mix them with the tomatoes. (Keep the celery leaves for garnish.) Season the tomato and celery mixture with a pinch of pepper and place it cut-side down in your baking tin. Cover with the puff pastry and tuck the edges in well. Lightly brush the pastry with some egg and sprinkle a pinch of salt over it. Place in the oven and bake the tart for approximately 25 minutes, until golden brown.
- Remove the tart from the oven, place a plate upside down on the tin and turn the tin and plate over in one smooth movement. Make sure the tart falls onto the plate. Then garnish with the celery leaves. The egg with salt on top (which becomes the bottom) really finishes it off. Don’t forget!
Title: Buiten Eten
Author: Pieter Kok
Price: €24,99
Publisher: Kosmos
Read also:
