Tomatoes, cheese, onions or potatoes: this is how to transform a classic dessert into a perfect dish for an aperitif or a second course
Who said sweets can not become salty? It is the case of the tarte tatin, one of the most famous sweets in the world, born at the beginning of the 20th century due to the mistake of the Tatin sisters who put the apples under the pasta brisée, creating a sort of apple pie in reverse. In addition to the many variations that require the use of other types of fruit, do not miss the opportunity to prepare a good one tarte tatin salata to serve as a buffet or as an appetizer for a tasty aperitif.
Tarte Tatin salata with red onions
Among the most famous savory variations there is the one that has as protagonists, instead of apples, red onions, which take on a sweet and sour taste thanks to the presence of brown sugar. Clean 6 onions and as many shallots and cut them into slices about a centimeter thick. Caramellatele in a pan with 50 g of butter, a spoonful of brown sugar and also adding a dash of vinegar. Prepare the cake pan by coating the bottom with lightly moist baking paper. Then arrange the onions and shallots in concentric circles, covering the whole surface of the cake pan. Then spread the pasta brisee, covering the onions and lowering well on the edges; remove the excess dough and bake in a preheated oven at 180 degrees for about 30 minutes. Once cooked, turn the cake upside down on a serving plate, so as to have the onions at the top.
Tarte Tatin with potatoes
Tasty and robust version of tarte tatin salata with potatoes. First, peel and slice finely 3-4 potatoes. Then butter the mold of the cake tin and pour the sugar over the entire surface, adding generous handfuls of chopped rosemary. Then arrange the potato slices radially, salted and seasoned with del grated Parmesan cheese. Cover with the pasta brisee well laid, close the edges and cook in a hot oven for 30 minutes at 180 °. Pull out of the oven, let cool and then turn the cake upside down to serve.
Tarte Tatin with tomatoes and feta
The one with cherry tomatoes and feta it is a reinterpretation of the really delicious savory tarte tatin. Take around 500 g of cherry tomatoes, rinse and cut them in half, transversely to the petiole: then squeeze them in a bowl to remove seeds and juice, then pass the juice through a sieve to retain the seeds. In a pan with a diameter of 24 cm, also suitable for oven cooking, fry for a couple of minutes garlic, oil and thyme. Then place the tomatoes in a pan, one next to the other, arranging them in concentric circles with the part cut upwards. Season with salt, a couple of tablespoons of brown sugar and two more balsamic vinegar. Add pepper and oregano, then add the tomato juice that you had kept aside and freed from the seeds. Cook for 20 minutes on low heat: extinguish the fire, sprinkle over the tomatoes 60 g of feta with chunks and 30 g of crumbled bread crumbs. Cover everything with with the well-made brisée dough, pressing on the edges and removing the excess, then bake in preheated oven for about 30 minutes at 180 degrees. Pull out of the oven, let cool for a few minutes and then invert the cake on a serving plate.
The pasta brisée
In general, the process for making a tarte tatin, sweet or salty, is to prepare the pasta brisee or, alternatively, puff pastry. As for the pasta brisée, you can buy it in rolls ready at the supermarket or do it at home using 200 g of flour, 100 g of butter, cold water and salt. Work the chopped cold butter with the flour, rubbing the ingredients in your hands to obtain a sandy consistency. Then add a pinch of salt and pour cold water (about 70 ml) a little at a time, knead the dough quickly, with the tips of your fingers, continuing until you get a smooth and firm dough. Then let the dough rest in the refrigerator, wrapping it in transparent film. After at least an hour, it will be ready to be spread out and used for your tarte tatin.
And here other tarte tatin salate of La Cucina Italiana
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