Tappeto rosso: tarte tatin di pomodorini

Lo ammetto: questa volta il titolo non è altro che il frutto di una suggestione cromatica, con una spruzzata di fantasie cinematografiche veneziane (che quest’anno, poi, il Festival non l’ho nemmeno seguito più di tanto, se non cogliendo qualche sparuta notizia qua e là).

La verità è che di questa tarte tatin vi rimarranno impresse 3 cose: il colore (un rosso vivo, pieno, scarlatto), la semplicità della sua preparazione e il suo gusto, rustico e appena appena dolciastro.

L’ispirazione anche oggi mi arriva da un altro blog, questa volta in lingua inglese, fondato da una coppia italiana trasferitasi in Inghilterra, che vuole combattere a suon di ricette la disinformazione estera sulla cucina italiana… non a caso il nome del blog è Don’t call it bolognese. Appena ho visto la loro tarte tatin di pomodorini e formaggio di capra ho semplicemente pensato che fosse un’idea geniale! Una tarte tatin salata, e per di più fatta con i frutti per me più preziosi e colorati dell’estate, i pomodorini!

Non volevo però copiare pedestremente, e così ho apportato qualche modifica qua e là… venite a scoprire le differenze!

 

 

Tarte tatin di pomodorini

Di Pubblicata:

  • Preparazione: 5 minuti
  • Cottura: 35 minuti
  • Pronta In: 1 ora 10 minuti

Ingredienti

Istruzioni

  1. Mettete in una terrina la farina insieme al pizzico di sale; poi mettete il burro freddo tagliato a tocchetti nella farina e iniziate a sbriciolarlo con la punta delle dita. Quando avrete un composto granuloso, versate 3/4 cucchiai di acqua fredda e impastate molto velocemente (come per la frolla). Formate una palla e mettete a riposare in frigorifero per almeno mezz'ora.
  2. Lavate i pomodorini e tagliateli a metà (i miei erano di forma oblunga, e li ho tagliati nel senso della lunghezza).
  3. Mettete un filo d'olio sul fondo di una teglia (non a cerniera), distribuite del sale e del timo, e poi sistemate i mezzi pomodorini con il taglio verso l'alto e vicinissimi gli uni agli altri , lasciando un pochino di spazio vicino ai bordi della teglia, in modo da riuscire a rincalzare la pasta.
  4. Tirate la pasta fuori dal frigorifero e stendetela fino ad ottenere una sfoglia tonda (del diametro pari o un po' maggiore rispetto a quello della teglia) di circa mezzo centimetro di spessore. Questa sfoglia dovrà essere utilizzata per coprire i pomodorini, rincalzando la pasta in quello spazio lasciato libero lungo i bordi della teglia.
  5. Infornate a 200° C per 15 minuti, poi ridurre la temperatura a 180° C e continuate la cottura per altri 15-20 minuti (o finché la pasta non sarà dorata).
  6. Sfornate, lasciate intiepidire un pochino e poi capovolgete la tarte tatin su una teglia o un piatto adatto alla cottura in forno. Infornate ancora 5 minuti, in modo che i bordi di pasta e il dorso dei pomodorini prendano un po' di colore. Lasciate intiepidire e gustatela, accompagnandola con un formaggio saporito (pecorino, friulano o ciò che preferite) o con dell'ottima mozzarella. Io ho spezzettato con le mani una treccia di mozzarella di bufala e ho così guarnito la tarte tatin ancora un po' calda, in modo che la mozzarella si sciogliesse appena.

89 pensieri su “Tappeto rosso: tarte tatin di pomodorini

    1. In effetti è molto buona e, soprattutto, una cagata pazzesca (Fantozzi docet) da fare!
      E grazie per i tuoi complimenti alle foto.. mi fai arrossire! Sto cercando di migliorare, anche quando non ho a disposizione la super-macchina fotografica del babbo 😀

  1. Ecco adesso immagino un red carpet veneziano fatto id tatin di pomodorini… :))
    Semplicemente delizioso, io non ho mai provato ma devo rimediare.

    ehi non mi hai piùù detto come è andata poi con la pizza di bonci.bacino

    1. L’idea non mi pare male… certo, potrebbe causare qualche problema nelle innumerevoli sfilatone a base di vestiti chich e tacchi vertiginosi! Ma, d’altro canto, sai che risate a vederli camminare là sopra?!
      Per me era la prima tarte tatin salata, ma non credo che sarà l’unica… troppo buona, troppo semplice e troppo d’effetto.
      Hai ragione, mi sono dimenticata di dirti della pizza Bonci-styile… FE-NO-ME-NA-LE! La lievitazione è perfetta, pare di mangiare aria (praticamente ingerita e digerita)… in più la pasta viene elastica, soffice, e si fa stendere come vuoi tu (yeeeee… io l’ho fatta sottile e croccantina)! Provata l’invertita con cipolle di Tropea e gorgonzola (dopo cottura) e la farcita con robiola, bresaola, olio e pepe, fatta sottile sottile sottile e croccantissima… uhm, ‘na squisitezza!!!

    1. Grazie, Valentina!
      Una descrizione molto calzante “splendida nella sua semplicità”.. e, credimi, è davvero più lungo a dirsi che a farsi! 🙂

    1. Grazie, Tery!
      Fai conto che questa tarte ce la siamo amabilmente sbafata in due … in una sola volta (compresa la mozzarella come aggiunta)!
      Quindi, credimi, capisco benissimo come si faccia a non riuscire a fermarsi O__O

    1. Grazie, Kiarina… addirittura da Oscar! Ma chi mi conosce lo sa che io di Oscar me ne intendo eccome (segreeeeto :P)
      Felice che sia passata a trovarmi!

    1. Macché onore!!! Sono io che ti ringrazio per la favolosa ricetta! È davvero un’idea geniale, semplice ed efficace!
      Già il nome fa molto chic, e poi… che tripudio di rossi!! Una gioia per gli occhi e per il palato!

    1. Grazie mille, Titti!
      La tarte tatin agli scalogni mi manca (sono solo all’inizio della mia sperimentazione con le tatin salate), ma ho tempo per rimediare! Ad inizio estate ho invece mangiato una frolla salata con cipolle di tropea e pomodorini confit che era ‘nu babbà!!
      Baci baci!

  2. Tesorino, a parte che le foto sono strepitose, io vado assolutamente pazza per le tatin di verdure. Questa in particolare, regala l’idea di un prolungamento d’estate, è così sorridente, solare. Mi piace da matti e non posso non immaginare il profumo che sprigiona. Grazie per essere passata e per le tue parole. Ti mando un bacione, Pat

    1. Ma ti rendi conto che per me era la prima tatin di verdure?! Che cosa mi sono persa in tutto questo tempo?! E soprattutto… PERCHÉÉÉÉÉ!!?!?
      Mi è solo spiaciuto non poterla fare coi pomodorini dell’orto, che erano ormai defunti (che anno pessimo per il mio orticello), ma mi sono accontentata di quelli del contadino!
      Grazie a te per essere passata.. non mi sarei persa per nulla al mondo quella pie di Nonna Papera!
      Un abbraccio!

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