Warm tomato-strawberry tatin with whipped Timut pepper burrata cream

Ingredients

• 1 piece all-butter puff pastry
• 600 g very ripe heirloom or beefsteak tomatoes
• 400 g Gariguette or Mara des Bois strawberries
• 250 g burrata
• 100 ml crème fraîche
• 3 tbsp balsamic vinegar of Modena
• 1 tbsp runny honey
• 4 tbsp olive oil
• 2 tbsp granulated sugar
• 20 g unsalted butter
• 1 tsp Timut pepper
• 12 leaves fresh basil leaves
• to taste fleur de sel

Method

1. Preheat the oven to 180 °C. Cut the tomatoes into thick wedges and lightly seed them; hull the strawberries and cut them in half lengthwise.
2. In a baking dish, toss the tomatoes and strawberries with the olive oil, balsamic vinegar, honey, and a pinch of fleur de sel. Bake until the fruit is candied and the juices have reduced almost entirely to a glossy syrup.
3. Butter a tart pan or an ovenproof skillet, sprinkle the bottom with sugar, and arrange the roasted fruit rounded-side down, tightly packed, drizzling with the remaining cooking syrup.
4. Cover the fruit with the puff pastry, tucking the edges down into the pan, prick the pastry with a fork, and bake until deeply golden and crisp.
5. Meanwhile, whip the drained burrata with the crème fraîche and freshly ground Timut pepper until you have a soft, airy cream. Chill.
6. Out of the oven, let the tatin rest for a few minutes, run a knife around the edge, and confidently invert it onto a serving platter.
7. Spread the Timut burrata cream on the bottom of plates or spoon quenelles onto the platter, slice the warm tatin, and place it on top.
8. Finish with basil leaves, a drizzle of olive oil, and a final pinch of fleur de sel. Serve immediately, warm over cold.

Nutrition

Per serving

Energy

634.5 kcal

Protein

14.19 g

Carbohydrate

34.22 g

Fat

48.31 g

Fibre

5.99 g

Calcium

45.5 mg

Iron

0.41 mg

Magnesium

18.71 mg