When the world turns upside down: with a savoury tarte tatin with tomatoes, pepper pesto and white cheese.
I love tarts and pies.
Sweet and savoury.
With or without phyllo.
In fact, any kind of phyllo, homemade or not, crust, dough, any base.
How could I resist to this beautiful easy tart with the yummy red sweet pepper pesto at its base?
And with only two other ingredients?
And all these upside down?
A savoury tarte tatin?
Well, that’ s true… I’m indifferent to normal things! Let’s turn everything upside down in life every day! Even to food!
Here you are:
a red sweet pepper and almond pesto tarte tatin with fresh tomatoes and white cheese.
A recipe slightly adapted from Cookbook magazine, “365 recipes”, part I.
- 1 puff pastry sheet (fresh or frozen)
- 8-10 cherry tomatoes cut in half or 1-2 normal tomatoes cut in slices
- 250 gr xynomizithra (a traditional greek soft fresh white cheese from Crete. You can use sour cream cheese instead. It’s the only one I think it could make the contrast with its sour taste to the sweetness of tomato and pesto.)
- 4 tbsp red pepper pesto
- 2 tsp oregano
- 6 olives without core and cut in slices (optional)
For the red pepper pesto
- 1 green sweet pepper (you can use chilli as well if you want)
- 1 red sweet pepper (Greece has the Florini’s red sweet peppers, famous all around the country -from North Greece, Florina)
- 2 tbsp olive oil
- 1 tbsp white almonds
- 1 fresh green onion chopped
- salt, pepper
- Prepare pesto: preheat the oven at 430-445 F (grill). At a small baking sheet covered with greaseproof paper, put the washed peppers (as they are, not chopped) and let them burn -their skin must be black. Turn them the other way around. That won’t take long. Don’t be afraid when you see the black skins, they are not burnt inside, their flesh will only be nice and soft. Take the peppers out of the oven, let them cold a little bit until you can take off their skin and spores, leave just the flesh. Don’t turn off the oven, just low the heat at 345 F (up and down, not grill).
- Put in a multi the flesh of the baked peppers and all the other ingredients of the pesto and let them become a nice, smooth cream. Set aside.
- Prepare the tart: spread the pesto all over the base of a tart baking pan at the size of your puff pastry sheet.
- Put on top of the pesto, the halved cherry tomatoes (or the slices of the normal ones) with their chopped side facing you. (Add the chopped olives, if you use them, too.)
- Mix oregano and pepper into the cheese and mix. Sprinkle the cheese mixture all over the tomatoes. Cover with the puff pastry sheet and cut whatever stays out of the pan.
- Fork the sheet all over and bake for about 35-40′. When you get the tart out of the oven, leave it for at least 5′ and then turn it upside down to a big round dish. If there are any pieces stuck at the pan, remove them carefully with a knife and stick them where they belong!
- Eat it all! At room temperature.
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