I like how fancy and french that sounds, Tarte Tatin. I don't even know what a tarte tatin is. haha
Anyways, I've been asked a few times for a good appetizer made in a muffin pan.
While I have a couple of them today I would like offer you one very easy, very tasty looking appetizer, Roasted Tomato and Goat Cheese Tarte Tatin.
Tarte Tatin de Tomates Grillées et Fromage de Chèvre.
Recipe courtesy of Dish.Diva.JazIngredients:
18-20 plum tomatoes
1-2 tbsp herbes de provence
2 tbsp olive oil
salt and pepper
4-6 oz goat cheese, crumbled
2 sheets puff pastry - keep chilled until ready
1 egg beaten with water
1. Preheat oven to 400f
2. Cut tomatoes in half lengthwise. Place cut-side up on baking sheet lined with parchment paper. drizzle with olive oil, sprinkle with herbes de provence and season with salt and pepper.
Roast in the oven for about 35-45 minutes, or until tomatoes are caramelized & their juices are bubbling. You do not want them too soft.
3. Place tomatoes in texas sized muffin pan skin-side down, overlapping slightly. 3 fit snugly in each texas sized muffin cup. Dot tomatoes with pieces of crumbled goat cheese.
4. Using the puff pastry sheets, roll it out to about 1/4 inch thick, if it isn't already that thick. Make sure it stays nice a cool as that what makes it fluffy. Cut them out in circles, about the size of the muffin cup opening. Can be slightly bigger as they shrink while cooking. Egg wash one size and place it egg wash size down on top of the goat cheese. Brush one more time on top to make sure the whole thing browns.
5. Place in 400f oven and cook for about 10-12 until its deep golden brown.
6. To remove, let cool for about 5 minutes then turn the pan upside down and allow the tarts to slip out.
7. Bon Appétit!