Food
Summer recipe: tarte tatin with duck confit, tomatoes and stracciatella
A savory and sunny tarte tatin, would you like it? L'OFFICIEL reveals the perfect recipe to try for your next summer picnic.
Ingredients :
- 2 legs of duck confit from the Landes Maison LAFITTE
- 1 shortcrust pastry
- 500g cherry tomatoes
- 3 tbsp. sugar
- 2 tbsp. balsamic vinegar
- 150g to 250g stracciatella or a ball of mozzarella
- A few basil leaves
- Salt and pepper
Preparation :
- Prepare a shortcrust pastry or use a ready-made one. Cut the cherry tomatoes in half and shred the duck confit.
- Melt the sugar and balsamic vinegar to make the caramel.
- Spread the caramel on the bottom of a tart pan. Arrange the tomatoes and the duck confit on the caramel. Salt and pepper.
- Cover with shortcrust pastry and bake at 180°C for 20 min.
- Once cooked, invert the pie on a plate, arrange the stracciatella in the center and sprinkle with a few chopped basil leaves.
