Tag: tatin

Tarte tatin with onions, a savory version of the inverted French cake – Italian Cuisine

Very simple to prepare and of great effect if you have guests: here is the recipe of tarte tatin with onions, an original alternative to the usual savory pies

There tarte tatin of apples It is a dessert that has now also entered our homes: it is in fact a typical French upside-down cake, which is prepared with pasta brisee and caramelized apples in butter and sugar. A real treat, which in France is often served with cream ice-cream or vanilla for an irresistible dessert. But the same recipe, a bit 'revisited, can also be used in the preparation of one tarte tatin salata, an alternative to typical savory pies Italian that usually also contain eggs and cheese and can therefore be heavier. Let's try to prepare the tarte tatin with onions? That's how!

The recipe of tarte tatin with onions

Ingredients

For the pasta brisée (if you want to speed up the preparation of tarte tatin with onions you can also buy it ready in the refrigerated counter):

220 grams flour 00
100 grams of butter
40 grams of milk or very cold water
Salt to taste

To fill the tarte:

4 or 5 medium onions
a big walnut of butter
two tablespoons of sugar

Method

The pasta brisée should be prepared in advance because it must rest in the refrigerator at least a couple of hours before being spread and used for our tarte tatin. Start by spreading the flour on a cutting board and adding the diced butter. Start to knead with your hands. Continue with milk or cold water. Work the pasta brisée until it is transformed into a smooth dough, then wrap it in the film and put it in the fridge for two hours.

Separately remove the skin onions is slice in thick enough washers. In a saucepan, melt one butter, add the onions and the sugar and let them brown.

Then move the onions into a hinged pan and arrange them on the bottom in an orderly manner. Cover with the pastry brisée that you will have spread with a rolling pin and reimburse it in the corners so that the onions once overturned the cake do not fall.

Put the pan in oven already hot for about 15 minutes at 180 ° C, checking the cooking of the brisée from its surface. Then let cool, open the hinge of the cake tin and turn the tatin over a plate.

Warning! The mix of butter and sugar with which you have seasoned the onions can drain from the cake tin, so we advise you to put a sheet of aluminum foil on the lower shelf of the oven, so as to avoid dirtying it and burning the caramel which will give an unappetizing aroma to the cake.

Tarte tatin salate: other ideas

The tarte tatin salata is excellent also prepared with shallots, which will be boiled before being passed into butter. Once the cake has been turned over, add to the shallots Taggiasca olives, which give a touch of salt really apt the tatin. But you can indulge yourself with the ingredients you prefer, like carrots and mushrooms in winter and Cherry Tomato Confit in summer.

Tarte tatin, when the dessert becomes salty

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Tarte Tatin salata: all the recipes – Italian Cuisine

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

Tarte tatin: the original French recipe – Italian Cuisine

A "sweet on the contrary" born of a mistake and became famous all over the world: here's how to prepare at home a really tasty tarte tatin according to the original French recipe

A classic of pastry and French cuisine, the tarte tatin is a traditional sweet known and loved all over the world whose origins, however, date back to a "mistake". The protagonists of the story are the sisters Stephanie and Caroline Tatin who, at the beginning of the twentieth century, ran a restaurant in Lamotte-Beuvron, in France. One day, one of the two, in preparing the apple pie, forgot to roll out the dough before putting the apples on the cake itself: to remedy, put the dough on the mixture and gave life to a delicious cake "on the contrary" that pleased guests of the restaurant and who gradually conquered national and international fame.

Ingredients for the tarte tatin

To prepare a tarte tatin at home, get these ingredients: 6 apples quite floury, like those of the Golden variety; 150 g of sugar, 50 g of butter; 1 roll of pasta brisée; cinnamon q.b. If you want to make home-made pasta brisée, prepare in your kitchen also 200 g of flour, 100 g of butter, cold water and salt q.b.

The recipe for pasta brisée

First, prepare the pasta brisée: alternatively, you can find it ready in any supermarket. Work the chopped cold butter with the flour, rubbing the ingredients in your hands until you get one composed of sandy consistency. Mix then adding a pinch of salt and, a little at a time, cold water (about 70 ml): work quickly with the fingertips until it is compact and solid. Form a ball with the dough and wrap it in a sheet of transparent film kitchen; let the dough rest in the fridge for at least an hour. Finally, roll out the dough with a rolling pin and proceed with the preparation of the tarte tatin filling.

The recipe of the tarte tatin

Peel the apples, remove the petiole and cut into wedges. You do caramelize the sugar in a saucepan with little water, without making it solidify, and then pour it evenly into a round pan of about 24 cm in diameter well buttered. Season with a pinch of cinnamon. Start at arrange radially a first layer of apple slices, then arrange a second layer and cover the cracks, with the apples arranged with the back upwards. Then cover with the pasta brisée: roll it over the apples, sealing the edges well. Prick the dough with a fork and bake at 180 degrees for about 30 minutes. Once cooked, remove from the oven and let cool for a few minutes, then cover the cake pan with a serving dish and turn quickly, so as to have the rays of apples on the surface. Do not worry if some pieces of apple break: you can easily recompose the cake manually.

Typically, the tarte tatin is used in France with crème fraîche, but an idea may be to accompany a piece of cake with a ball of vanilla ice cream.

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