It may already be feeling like fall and like I need to wear socks inside the house here in Amsterdam, but in San Diego there’s the lingering September days of summer.
So I am going to celebrate the last days of summer with a tarte tatin that is a great light dish to enjoy with a dinner outside and with a nice glass of rosé.
Have to give credit to my dad, who ‘created’ this recipe based on the flavors of travel to Southern France.. sunshine… warm days, hence the name…
(Tarte Tatin usually refers to an apply tarte… but it’s simply an upside down tarte named after the two sisters, Tatin, who, according to legend, started the happy trend.)
Provenςal Sun-Dried Tomato Tarte Tatin
Tips: Use a steel pan or a crockery pan (a le cruset frying pan will work) that can handle heat. I cheated and used pre-made dough from the frozen food aisle. Just don’t use a filo-pastry dough! You want a tart (pie) dough. I used a steel pan, about 5 inches in diameter. Gives you enough for 2 for dinner or for appetizer for 4.
- pinch of salt
- red pepper flakes (about 1/2 a teaspoon)
- bit of butter (to prep the pan)
- one tomato
- sundried tomatoes (preferably type already marinated in oil and garlic), about 150 gr
- teaspoon full of capers
- goat cheese (about 4 wheels)
- fresh basil (about 6 leaves)
- spinach (about 1 cup stuffed full)
- dough (you need enough to be able to cover the top of the pan)
- grated cheese (whatcha got in your fridge already? :) Something like emmental works well!)
Make sure you have a plate to be able to put over this lovely dish to enable flipping it easily.
Pre-heat your oven to 185°C, 365°F.
Begin by buttering your pan. My dad taught me to use a pinch of salt and a pinch of sugar and sprinkle those over the butter… helps prevent stickiness.
Start with your anchovies; place 2 or 3 of them in the center of the pan like a star.
Next, pack your layers of ingredients in the following order:
- tomato (slice them at least 10 mm thick so you get nice texture after the tarte is done)
- goat cheese (crumble and pack or sprinkle)
- red pepper and basel
- grated cheese
- sundried tomato (mince these or put them through a food processor so you have something akin to a tapenade to pour like a sauce)
- spinach leaves (pack these thick, remember they will reduce with baking… so pack them so you have a thick green layer.. almost convex over your pan)
Seal it up with your dough. Fold the dough edges so that it’s inside the edge of the pan (remember this will be flipped ‘upside down’ when done.)
Into the oven for 25-30 minutes or until the dough is darkly golden crispy.
Immediately after taking it out of the oven, flip it over onto a plate. Cut into slices. Can be served warm or cold.
Serve on a bed of spinach leaves or with a side of spinach salad.