Saint Agur Tomato Tatin
A savoury version of the French classic Tarte Tatin. Sticky caramel, juicy tomatoes and creamy Saint Agur, a heavenly tasty combination.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4 mini tatins
100g Saint Agur Blue Cheese
400g red and yellow cherry tomatoes
200g puff pastry
1 tbsp sugar
2 tbsp liquid honey
Heat the sugar and honey for 5 min in a saucepan over medium heat to make a slightly brown caramel.
Pour the caramel into 4 individual tart moulds. Then, place the cherry tomatoes in the moulds on top of the caramel and let cool.
Preheat the oven to 180°C, thermostat 6.
Roll out the puff pastry dough. Cut out 4 dough circles that are larger than the moulds. Place the dough over the tomatoes and tuck the edges inside the moulds.
Bake the tarts for 30 min in the oven. Allow to cool then leave them in the refrigerator for 2h.
Just before serving, heat moulds over low heat then remove tarts from moulds and arrange on a dish.
Distribute the Saint Agur in small pieces over the tarts. Place the tarts in the oven for 10 min.
Serve immediately with a crisp salad.