Savory Tarte Tatin with Tomatoes

Ingredients

• 250 g flour
• 1 tsp salt
• 80 ml olive oil
• 1 egg
• 700 g firm ripe eggplant tomatoes
• 4 Garlic cloves
• 4 sprigs thyme
• 4 sprigs Rosemary
• 4 dried tomatoes (in oil)
• 4 tbsp olive oil
• olive oil (for brushing)
• 2 tbsp black olives
• Salt
• pepper (ground)
• 1 tbsp powdered sugar

Instructions

1. 1.

   1) Prepare dough: Mix flour, salt, olive oil, 2 tbsp lukewarm water and egg into a smooth dough. Cover and rest at room temperature for 1 hour.

2. 2.

   2) Prepare topping: Wash tomatoes and cut them crosswise in half. Peel garlic and slice into sticks. Rinse herbs, shake dry and pluck leaves. Drain dried tomatoes and cut into strips. Preheat oven to 220°C.

3. 3.

   3) Assemble Tarte Tatin: Knead dough again and roll between two sheets of cling film into a round thin disc. Heat olive oil for the topping in a tart tin on the stove. Briefly sauté garlic and herbs. Mix in dried tomatoes and olives. Season fresh tomatoes heavily with salt and pepper. Lightly dust cut surfaces with powdered sugar. Place tomatoes cut side down in the tin and brown briefly, then remove from heat. Lay dough over tomatoes in the tin and press edges inward.

4. 4.

   4) Bake: Brush with olive oil and bake in a hot oven (middle rack) for about 25 minutes until the dough is crisp. Release tart from the rim of the tin and flip onto a plate. Serve hot or cold.