Tomato season is here! Why not take advantage of this and make a tasty tarte Tatin with caramelised cherry tomatoes, summer truffle honey and a black truffle mustard base? Serve individually as a starter or as a main course with a rocket salad.

Preparation: 20 minutes • Cooking time: 45 minutes

Serves 4

• 1kg of cherry tomatoes
• 1 shortcrust pastry
• 20g summer truffle honey
  
• 20g black truffle mustard
  
• 5cl of olive oil with white truffle
• A few sprigs of basil
• Fleur de sel with black truffle
• Freshly ground pepper

Method

For the cherry tomatoes

1. Preheat your oven to 200°C.
2. Coat the cherry tomatoes with the summer
3. truffle honey, black truffle olive oil, fleur de sel and pepper.
4. Arrange the cherry tomatoes in a pie dish, making sure to squeeze them as they will shrink during cooking.
5. Bake for 20 minutes, watching regularly and turning the tomatoes if necessary.
6. Once the tomatoes are candied, remove them from the oven and set them aside. 

For the tarte Tatin

1. Brush your shortcrust pastry with black truffle mustard.
2. Place the pastry on top of the cherry tomatoes (mustard side up). Next, fold over the edges and prick the top of the pastry with a fork.
3. Bake in the oven for about 25 minutes.
4. Take it out carefully and sprinkle with fresh basil.
5. Serve immediately.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira