Mini cherry tomato tarte tatins are a delicious and easy-to-make appetizer, perfect even in summer. With just 15 minutes of prep and 15 minutes of baking, you can bring to the table a colorful, flavorful, and eye-catching dish that will impress everyone.
For 4 servings
Ingredients for the light yogurt shortcrust pastry ( * Store-bought puff pastry works just as well if you prefer a quicker option)
- All-purpose flour 200 g
- Low-fat plain yogurt 125 g
- Extra virgin olive oil 10 g
- Cold water 1–2 tablespoons
- Salt a pinch
Ingredients for the filling
- Cherry tomatoes 400g
- Brown sugar 2 tablespoons
- Balsamic vinegar a few tablespoons
- Dried oregano to taste
- Fresh basil leaves about ten
- Optional: feta cheese or burrata or good-quality mozzarella
Preparation
Wash the cherry tomatoes, cut them in half, and let them drain in a colander.
Proceed to make the light yogurt shortcrust pastry.
Mix all the ingredients in a bowl or food processor, adding a bit of water if the dough is still too dry. Form a soft ball, place it in an oiled bowl, cover with a plate, and let it rest in the fridge for at least 30 minutes.
Once rested, roll out the dough with a rolling pin until it’s 3–5 mm thick.
Line a low baking tray with parchment paper. Drizzle a bit of balsamic glaze and a pinch of sugar where each tart will go.
Arrange five tomato halves in a circle for each tart (do not salt the tomatoes yet, or they’ll release water instead of caramelizing).
Repeat with the remaining tomatoes, creating small groups until you run out.
Now take the yogurt dough and cut out as many rectangles as there are tomato groups.
Press one rectangle over each tomato group, sealing the edges well around the tomatoes.
Bake at 180°C (350°F) for 15–20 minutes.
Once baked, flip the tarte tatins upside down. Season with salt, oregano, basil leaves, a drizzle of olive oil (and ground pepper if desired).
If you like, add chunks of feta, or serve with mozzarella, stracciatella, or burrata.
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