Tomato Tarte Tatin with cherrybeer – you want this!
After the southern quiche it’s time for another delicious side! Another cake based on the classic tarte tatin with apple. This tomato tarte tatin is a sweet and savoury version of the classic dessert! Perfect to serve along a delicious red wine and a good piece of meat! Think about Picanha, flanksteak, … And now the good news, these are recipes in the line to getting published! So stay tuned for more of the goods!
Disclosure: “This post is sponsored by lidl and contains affiliate links. All opionions shared are my own. ”
TOMATO TARTE TATIN
Those who BBQ quite often might be slightly done with all traditional sides! I’ve noticed the requests for delicious sides are growing. Finally people seem to be open to experiment with sides! By getting creative and variate I’m quite sure you’ll improve your BBQ parties and become one of the Party Legends in your environment! Lately I’ve been quite fond of tomatoes. While thining about a Tomato recipe and scrolling through my older pictures I found some shots of a Tarte tatin my wife made but for some reason never made it to the blog. The recipe is lost but the idea remains, leading to this rocking Tomato Tarte tatin with cherry beer!
Tomato and Cherry Beer
Besides tomatoes beer is a nice product to work with. Remember the super tasty beer syrup I made lately for the Mayo Blondie and cocktails. Makes me remember I owe you those recipes! Instead of the Fruitesse beer I used before this time I chose for a cherry beer! Slightly sour and fruity leading to a full tasting caremellization of the tomatoes. Besides it complements well with the fresh rosemary used in this tomato tarte tatin. Allthough I expected it to be good in some way (otherwise I wouldn’t have made them…) the result seemed to exceed my expectations. The flavor of this recipe is uncomparable to other tomato recipes I’ve eaten before combining well with the beef and Red wine I served along with it. My guests seemed pretty surprised and happy with their meal! And that’s even more important than liking it myself (especially since I’m one of those cooks who’re almost always happy with the result :p).
CUVÉE LYRIQUE, CHÂTEAUNEUF-DU-PAPE AOP, 2016
In collaboration with Lidl I search for some fitting wines to pair with some of my meals. For this Tomato Tarte Tatin I served a Cuvée Lyrique. This young fruity (Grenache) wine with a balanced acidity (due to the Mourvrèrdre grapes) goes well along the fruity sweet and savory tomato Tarte Tatin. However this wine is perfect for conservation due to the usage of grapes like Syrah and Mourvèrdre, it’s a flavorful wine to drink immediately. It’s complex in taste without being overwhelming heavy, typical to a wine from the Rhone Valley. Besides the grapes used in this wine the climate and environment has a lot to do with it. The grapes are grown in hot areas on top of a red hardened earthy ground. A type of ground holding the heat of the sun at night making it easy for the grapes to ripen on the vines.
So tell me! What side are you on? Those who go for traditional salads or may it be something different? And do you have the patience to age your wines? I’m mostly way to curious to taste… So probably the combination of being impatient and experimental with sides is not that surprising? Anyway doesn’t matter what side you’re on I guess! I bet this will taste anyway! Served with Iberico flanksteak this meal was “Da Bomb” If you agree, don’t hesitate and share this post! Have fun!!!
This Tomato Tarte tatin with cherry beer is an excellent sweet ands savoury version of the classic dessert! Serve it as a starter or sidedish with a good piece of meat to serve to your guests! I can tell you my guests seemed very pleased! It's been put on the instant remake list immediately! Will it get a place on your bucketlist?
- 1 sheet puff pastry
- 100 gr white sugar
- 25 gr cherry beer
- 2 coeur de boeuf tomatoes andere vlezige tomaten or other meaty tomatoes
- 1 twig rosemary
- 1 tbsp olive oil
Preheat your BBQ for a direct cooking session at medium heat (about 150°C/300°F). Meanwhile you can flavor the sugar by soaking it in the cherry beer.
Oil a cast iron pan and spread the flavorized sugar over the surface of the pan. Pour out the excess of liquid without losing the sugar.
Thinly slice the meaty tomatoes and place them on top of the sugar in two layers making sure you cover the full surface. Sprinkle some fresh rosemary over it.
Put the cast iron pan on top of the fire for about 10 min. slightly caramelizing the tomatoes. Once again pour away the excess of liquid to prevent the puff pastry from getting all soaked.
Increase the temperature of your BBQ to 200°C/390°F and convert it to an indirect heat source (by shoveling the coals to one side of your kettle grill or using a platesetter).
Put the puff pastry on top of the slightly caramelized tomatoes and tuck it in on the sides. Pierce the puff pastry with a fork and put the skillets back in the BBQ for about 25 min. (the puff pastry needs to be golden brown).
When the puff pastry is golden brown you try to flip over the cast iron pan over a plate to turn the Tomato Tarte tatin as soon as possible. The longer you wait the more it sticks to the skillet.
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made! For the Tomato Tarte Tatin: - This post is sponsored by Lidl. I get my ingredients refunded by the store. All products are handpicked and chosen by me. - There are affiliate link at the cast iron pans, Kamado Joe BBQ and Heat deflector - The knife used in the images is offered by @atelier185