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TATIN PIZZA WITH CHERRY TOMATOES AND BURRATA

TATIN PIZZA WITH CHERRY TOMATOES AND BURRATA

Time: average

  • Difficulty: Low

Ingredients for 1 pizza

1 roll of round brisée paste

800 gr cherry tomatoes

3 tablespoons of sugar

50 gr of butter

200 gr of burrata

Basil

Salt and pepper

Procedimento

  • Chilling Chilling
  • Delicate freezing Delicate freezing

MOULD PREPARATION

Butter a tarte tatin mould about 28 cm in diameter and sprinkle with sugar.

STUFFING

Lay the washed cherry tomatoes trying not to leave empty spaces and cover the whole mould, salt and pepper. Cover everything with the brisée dough by rolling up the edges.

COOKING

Bake in the preheated oven to 180°C for 30 minutes. When cooked, leave to rest in the oven for 10 minutes.

SEASONING

Turn the cake over on a plate so that the cherry tomatoes face upwards and finish with the burrata and some fresh basil leaves.

BLAST CHILLING

Cool the tatin pizza with the function of blast chilling for about 15 minutes and serve.

Suggerimenti

Freeze the slices with the function of delicate freezing of Freddy and then keep them in the freezer for up to 6 months. If necessary, just take them out of the freezer and regenerate them in the preheated oven to 150ºC for about 15 minutes.

Freddy
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