Tarte Tatin with tomatoes glacé, honey and goat cheese

Like I promised, it is time to revisit a French Grand Classique; the Tart Tatin.

And this time, let's set up for a little trip in Provence !
I let you discover this great recipe.

Ingredients for the crust :

-  90 gr of butter

- 25 ml of milk

- 1 level teaspoonful of salt

- 1 level teaspoonful of sugar

- 125 gr of flour

- 1 Tablespoon of dried thyme

- 1egg yolk

Ingredients for the filling :

- 800 gr of cherry tomatoes

- 1 goat cheese stick

- 100 gr of honey

Preparation :

- Cut the butter into pieces and put them in a large bowl. Soften the butter with a fork. 

- In a large bowl, mix the milk, the sugar, and the salt. Mix them well. Pour the mixture very slowly on the butter while stirring.

- Mix the thyme and the flour. Add the milk mixture into the flour / thyme very gently and carefully to avoid lumps.

- Knead the dough very fast and well with the egg yolk.

- Put the dough on the floured work surface.

- Crush the dough with your hand. make a ball and do it again. When done, put it in a plastic wrap and leave aside for at least 2 hours in the fridge.

- Wash and wipe the tomatoes. Cut them in half and stab them with a fork.

- Cook the honey on low heat in a pan, add the tomatoes and let them caramelize while stirring them regularly.

- Drain the tomatoes well for the crust not to be too moist and place them on the bottom of a baking pan.

- Cut the goat cheese stick into slices and put them on top of the tomatoes.

- Add salt and pepper.

- Spread the crust. Put it on top of the mixture tightly.

- Bake it for 40 minutes.

- Let it cool down before turning it out.