(English below)
Y si ... yo también cai en la tentación y me compré el libro de cocina de Bea de La Tartine Gourmande, que se llama justamente La Tartine Gourmande - ¨Recipes for an inspiring life¨. Que libro mas lindo, las fotos son adorables y las recetas simples, frescas y todo parece delicioso, ademas las historias de Bea son tan reales y y emocionantes que dan ganas de leerlo como si fuera una novela (que de hecho asi lo hice). Esta es mi primer receta de mi nuevo favorito.
Es una tarta tatin de tomates cherry. Que es una tarta tatin? quizas los europeos la conocen bien pero yo antes de vivir acá no la conocia. Es una tarta que se cocina al revés y es una de las ideas mas brillantes que existen en cocina. La mas famosa es la tarta tatin de manzanas, se cocinan las manzanas, se ponen en una fuente, por encima se pone la masa y al horno. Suerte para desmoldarla... La idea detrás de esta tecnica es mantener los jugos de lo que se cocine sin mojar la masa, asi quedan los sabores intactos, concentrados y deliciosos.
La receta de Bea es con el mismo concepto pero con tomates cherry, un poquito de cebollas caramelizadas y otro poquito de queso. Yo la tome prestada y le hice algunas pequeñas modificaciones para darle un toque personal pero no mucho. Solo reemplace el queso por uno de cabra y use una masa diferente a la de la receta. El resto es todo mérito de Béatrice Peltre.
Las prepare en pequeñas tarteletas individuales, hacen una hermosa entrada. En mi caso, las lleve de paseo a la montaña, un domingo, para que disfrutaran junto conmigo y mi amiga Barbi de los primeros dias de primavera. Las comimos sentaditas en el pasto, mirando al lago y hablando de fotografia. Esos momentos que quedan grabados para siempre. Espero que lo disfruten tanto como lo hice yo.
English version
OOOhh yes... I also bought Bea's cookbook La Tartine Gourmande - ¨Recipes for an Inspired life¨, how could I resist? From the moment I had it in my hands I completely fall in love with it. What a lovely book, great photos and fresh simple recipes every one of them looking delicious. Not to talk about her wonderful stories for each recipe, they are so touching that it make you want to read the book as if it was a novel. This is my first recipe from my new favorite book.
It is a tomato cherry tatin tart. What is a tatin tart? maybe you already know but personally I learned about this kind of tarts when I arrived here in Europe. It is in fact a tart cooked upside-down and, to my mind, it is one of the most brilliant ideas I have ever heard of in cooking. It is usually made with apples and basically you cook them and on top you put the crust. Good luck unmolding it... The idea behind this technique is to keep the juices of the filling without dampening the crust so you have a concentrated and amazing filling with a crunchy crust. Isn't it wonderful?
Bea's recipe is based on the same concept but with cherry tomatoes, some caramelized onions and a little bit of cheese. I borrowed it and made some very small modifications to make it personal but I changed very few things. I put goat cheese instead of manchego and used another crust. The rest is 100% Béatrice Peltre's brilliant idea.
I prepared them in individual tartlet molds and they make a wonderful first dish. I took them for a walk with me and my friend Barbara, to enjoy the first days of spring. We ate them sitting on the grass, with the lake in front of us and talking about photography. That moments that I will never forget. I hope you enjoy them as much as we did!
