Here is the very simple recipe for the Tarte Tatin Courgettes and Cherry Tomatoes, a very successful recipe that Nico and I swiped from the legendary Giggetto (Nico’s mum). Nico has been asking me to write this recipe for ages and I’m happy to have finally obliged him.
What we propose is therefore a savory tarte tatin, that is, a savory cake that is assembled on the baking tray and then turned upside down once cooked. Let’s see together how it’s done!
- A roll of good quality puff pastry (not the frozen kind)
- 3 medium-large courgettes
- 10 ripe cherry tomatoes or date tomatoes
- a spoonful of pitted and halved “Taggiasca” olives
- 1 anchovy fillet
- grated Parmesan cheese 80 gr
- oil, salt and pepper to taste
Grease a 24cm diameter tart pan well with extra virgin olive oil and preheat the oven to 180°C.
Wash and clean the courgettes and cherry tomatoes and cut the latter in half. Using a potato peeler, cut the courgettes into thin sheets: do this for all three courgettes.
Lightly sprinkle the pan with oregano and then arrange the cherry tomatoes on the bottom with the cut side facing up, then place the courgette sheets, scatter the olives and the anchovy fillet cut into small pieces with your hands. Salt and pepper and add a drizzle of oil.
Sprinkle everything again with oregano (this time more abundantly) and then with grated parmesan.
Cover with puff pastry and seal the edges by making a small fold and pushing the pan inside so as to have a small containing edge. Prick the pastry repeatedly with a fork to prevent it from swelling too much during cooking.
Place in the oven until the pastry is cooked and has started to brown.
Remove from the oven, leave to cool for 5 minutes (don’t let it cool too much) and turn it onto a serving plate: this way you will have your beautiful, and delicious, savory tarte tatin with courgettes and cherry tomatoes.
Very quick, very easy, very good. Believe us… it won’t last on the table for more than 10 minutes…