List of Ingredients
- 1/2 LB. of puff pastry dough, rolled out
- 2 OZ. of black olives
- 8 of vine tomatoes
- Saltpacked capers
- Fresh oregano
- Peanut oil
- Extravirgin olive oil
- Salt
- Salt flakes
Method
Soak a tablespoon of capers in a bowl of water. Peel the tomatoes and cut them in half vertically (to obtain two equal halves) and remove the seeds.
Grease an 11-inch round baking dish with extra-virgin olive oil and sprinkle it with a pinch of salt. Arrange the tomatoes in the dish with the cut side up; season them with salt and drizzle them with extra-virgin olive oil. Cover the tomatoes with the puff pastry, folding the edges towards the inside. Drizzle a bit of extra-virgin olive oil onto the dough, then perforate the surface with a fork. Sprinkle with some salt flakes, then bake at 375°F for 15 minutes.
Remove the baking dish from the oven; flip the tarte over onto a serving dish or a large lid, then place it back in the baking dish. Bake it again for another 7-10 minutes. Drain the capers, rinse them, and carefully dry them. Fry them in hot peanut oil for 1-2 minutes until they become crispy. Remove the tarte tatin from the oven and serve it with the capers and chopped olives, garnishing with fresh oregano.