The upside down cake, tarte tatin, according to the internet, was accidentally made by one of the Tatin sisters somewhere near Paris in the late nineteenth century when she forgot to bake the apples for the cake in time.
Trying to save the situation, she simply covered the overcooked apples with dough and put them in the oven. When turned over, you got something new and very tasty.
Such flip-flops can be baked not necessarily sweet. Here’s a tomato and caramelized onion cake – cheap, not much active cooking, you can make it from what you have at home, and most importantly, it’s delicious and looks very beautiful 🍅👏😍
Ideal for a weekend lunch or for entertaining guests.
We once discussed with Arvydus that we start cooking almost everything by “cutting an onion 🧅😂”. Soup, risotto, curry, stew… and even unsweetened cake 🙄
Onions are rich in natural sugars, which break down and caramelize when cooked, giving onions a special sweetness and umami flavor. When caramelized onions are used in other dishes, it is enough to simply cook them, and then taste and adjust the overall taste.
If the onions will be eaten as a condiment, for example with toast and cheese, or with grilled dishes, or as in this recipe, their taste will no longer mix very strongly, then at the end of cooking it is still delicious to add a little acidity, I sprayed with wine vinegar, and a splash of white or red (if the onions are red) wine is also suitable. I sprinkled with salt. I wanted an even stronger sweetness, so I added a teaspoon of honey. You can simply sprinkle with sugar.
Caramelized onion relish can be made in excess and stored in the refrigerator. Should be fine for a couple of weeks.
In this pie, the onions create the bulk of the filling and add a lot of flavor.
While the onions are caramelizing, cut the tomatoes into slices. By the way, next time I will leave the sliced tomatoes on a sieve to drain. It will cook for less time.
On the baking paper, sprinkle honey, balsamic sauce, you can pour herbs de Provence now, or you will taste the already baked cake.
Then pile caramelized onions and cover everything with puff pastry. Prick the dough with a fork and brush with egg yolk.
🙄 although… I don’t even know if it’s really necessary 🙂 yes, the baked cake looks very nice before it’s turned over, but when it’s turned over, that yolk effect disappears.
Place in a 170℃ oven and bake for 45 minutes.
Watch what happens in the tin, my tomatoes released a lot of water and cooked slower than the dough, so I set the oven to heat from below and reduced the heat to 160℃.
The cake was ready in 45 minutes. After removing it from the oven, I left it to cool for another 10 minutes, then I covered it with a plate of suitable diameter and turned it over.
The pie is delicious to eat warm with fresh burata and basil.
A different, delicious weekend lunch 🥰
Tomato and caramelized onion tarte tatin
Ingredients
- 2-3 tomatoes
- 2-3 onions
- 1 buratta
- 1 sheet of frozen puff pastry
- olive oil, salt, wine vinegar, honey, balsamic sauce, pine nuts,
Instructions
- Cut the onions and fry them with olive oil over low heat until soft and caramelized. Season with wine vinegar, salt and a teaspoon of honey. Cut the tomatoes into slices.
- Drizzle the honey and balsamic dressing over the baking paper. Arrange the tomatoes, caramelized onions on top of them. Cover with puff pastry and prick with a fork.
Baking
- Place in a 170℃ oven and bake for 45 minutes.
- Watch what happens in the tin, my tomatoes released a lot of water and cooked slower than the dough, so I set the oven to heat from below and reduced the heat to 160℃.
- The cake was ready in 45 minutes. After removing it from the oven, I left it to cool for another 10 minutes, then I covered it with a plate of suitable diameter and turned it over.
- The pie is delicious to eat warm with fresh burata and basil.
