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NL
DE
EN
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About us
About Didess
Quality
Inspirators
Awards
Products
Tarte Tatins
Frozen Elements
Butter biscuits and cakes Big Bucket
Butter biscuits and cakes Small Bucket
Dentelles
Meringues
Retro Collection
Crackers
Grand Decor Sweet
Grand Decor Savoury
Mini Gaufrettes
Granola
Bordalou
Cupcakes
Deluxe biscuits
Big Cakes & Sponge Cake
Quiches 140g
Mini Quiches
Plate Quiche
Gastronomic biscuits
Butter biscuits and cakes Bags
Biscuits to break
Inspiration
Tarte Tatins
Meringues
Dentelles
Gastronomic Biscuits
Retro Collection
Mini Gaufrettes
Biscuits to break
Grand Decor Savoury
Granola
Quiches
Grand Decor Sweet
Crackers
Frozen Elements
Bordalou
Biscuits
News
Events
Contact
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Inspiration
Inspiration
Tarte Tatin Cherry Tomatoes with Rastoria Tomato
Tarte Tatin Cherry Tomatoes with Rastoria Tomato
Ingredients
Tarte Tatine Cherry Tomatoes
Rastoria Tomato
Burrata
Caviaroli - Food Revolution by Didess
Pesto
Cress
Preparation
Preheat your oven to 180 °C.
Remove the Tarte Tatins from the freezer and carefully remove the ring and loosen the paper while they are still frozen.
Place them in the oven and bake for 18 minutes at 180 °C.
Cover the plate with pesto and place the tarte tatin on top.
Finish with burrata, caviaroli, Rastoria Tomato and cress.
To overview
Serving tips
Tom'Almond
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Bordalou with strawberries
Dessert Red Fruit
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