Tomato and cherry tarte tatin with honey-caramelised cherries, mozzarella mousse
Ingredients
For
6
personnes
- 200 g mozzarella
- 30 g of full-flavoured olive oil
- 20 cl of full-fat cream
- 10 cl of milk
- 1 sprig of fresh basil
- Espelette chilli
- 250 g cherry tomatoes
- 125 g cherries
- 40 g of honey
- 40 g + 1 cl of white balsamic vinegar
- 1 sheet of puff pastry
Tip
Outside the cherry season, you can use frozen cherries instead (allow them to defrost and drain them before use).
Instructions
- Heat the milk and cream with the basil, salt and chilli. Stir in the crumbled mozzarella with the mild-flavoured olive oil and 1 cl of white balsamic vinegar. Once the mozzarella has melted, blend the mixture in a food processor and check the seasoning. Strain the mixture before transferring it to a siphon, then add a gas cartridge. Chill for about 1 hour.
- Preheat your oven to 180°C. Make a caramel using the honey and white balsamic vinegar. Pour this caramel into an ovenproof dish.
- Arrange the cherry tomatoes and cherries on top of the caramel (with the stem end facing upwards), then cover everything with puff pastry.
- Bake for 20 minutes at 180°C. Leave to cool before turning out.
Tip
Outside the cherry season, you can use frozen cherries instead (allow them to defrost and drain them before use).
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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