Adelicious dessert from Dutch soil: savory tarte tatin with grapes & Romero cheese. This recipe comes from Buitenleven (the magazine of ANWB), and was featured in a report about the culinary heritage of the Netherlands, with one specific dish from each province.
For 4 persons:
- 4 tablespoons of butter
- 4 tablespoons sugar
- 200 grams grapes, washed
- 4 puff pastry sheets, thawed and refrigerated
- 150 grams Romero cheese, sliced (or another spicy mature farmhouse cheese)
- few sprigs of rosemary
- 4 small oven dishes of 10 cm
Preheat the oven to 180 degrees. Grease the molds very thickly with the butter and sprinkle a tablespoon of sugar in each mold. Fill each mold well with grapes. Remove the puff pastry sheets from the refrigerator and place them over the grapes. Press the sides of the dough around the grapes into the molds. It does not matter if the dough is unevenly distributed due to the square shape of the puff pastry.
Poke holes in the top of the dough with a fork and bake the tarts in the oven for about 20 minutes.
Turn the hot cakes, dough side down, out of the molds onto a baking tray. The grapes are now on top. Divide the slices of cheese over the inverted grape tarts and put the tarts in the oven for another 5 minutes to let the cheese melt. Garnish the tarte tatins with a sprig of rosemary. Tip: Delicious with a scoop of walnut ice cream.