Tarte Tatin Came to Italy

When traditions cross over to another country and meet new traditions, something delicious usually happens.

TTT☺️ = Tomatoes Tarte Tatin

Same goes for the very 🇫🇷 French Tarte Tatin when it encountered 🇮🇹 Italian traditions of tomatoes and cheeses. Therefore we got Tarte Tatin with 🍅 tomatoes, ricotta, and shavings of Parmesan.

It makes a refreshing quiche to enjoy these hot 🥵 sunny 😎 days; good warm or even cold. Add a green salad to make it a real healthy lunch.


Store bought Pâte brisé (Shortcrust pastry) about 230 gr or 0.530 pounds;

0.500 lb cherry or cocktail tomatoes (I prefer the latter as the cherry tomatoes are too crunchy);

0.500 lb ricotta cheese (the fresh one);

0.500 lb of Parmesan (part grated, and part shaved);

1 egg;

Basil, oregano, EVO oil, and S&P to taste


Wash the tomatoes and cut them in half, put them in a bowl and season them with the oil, S&P, oregano, and some basil.

Cover a pan (about 8 inches pan), with oven parchment, and set the tomatoes nicely. The cut side down.

In a bowl put the ricotta, the egg, and 0.130 lb (about 4 spoonfuls), of grated Parmesan. S&P to taste and basil cut julienne. Mix well.

Cover the tomatoes with the above mix.

Now cover everything with the Shortcrust pastry—which I assumed it was the round one—fold in the excess all around, using a flat knife to make sure it really goes in. And put it in the over at 350F for about 30 minutes, or until it becomes golden brown on top.

Take it off the oven and let it cool for at least 10 minutes, or more. Then turn the Tarte upside down on a large serving dish. The parchment paper will make this operation a little easier.

Sprinkle on top the shavings of Parmesan, as much as you like! And a little more basil for color.

And Bon Apetit ! 🇫🇷🇮🇹

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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