Cyril Lignac's Savory-Sweet Tarte Tatin: A Gourmet Recipe with Tomatoes and Snails

The iconic tarte Tatin is a beloved French pastry classic. Baked upside down and served right-side up, it delivers a melt-in-your-mouth experience. The secret lies in the confit-style cooking under shortcrust pastry, which renders ingredients creamy and richly flavored. Created over a century ago by accident by the Tatin sisters at their Sologne inn, this stunning dessert has inspired chefs to craft inventive savory variations.

Chef Cyril Lignac's Savory-Sweet Tarte Tatin Recipe

Renowned chef Cyril Lignac shared this inventive recipe on RTL: a savory tarte Tatin starring juicy red tomatoes, garlic-parsley butter, pearl onions, and a surprising ingredient—Burgundy snails. It's a masterful sweet-savory harmony.

For 6 people:

• 6 red tomatoes
• 24 canned Burgundy snails
• Garlic parsley butter (1 bunch fresh parsley, 6 garlic cloves, 250g semi-salted butter)
• 2 onions

For the dough:

• 1 egg
• 200g flour
• 225g softened butter
• 150g icing sugar
• Ground almonds

Preparation steps:

1. Prepare sweet pastry dough: In a bowl, cream softened butter, icing sugar, ground almonds, and egg.
2. Add flour and mix until smooth. Let rest.
3. Peel tomatoes and remove cores.
4. Arrange on a baking sheet and dry at 70°C until petal-like. This enhances their natural sweetness.
5. Heat snails in boiling water briefly, drain, then blend with garlic-parsley butter.
6. Chop the mixture, slice onions, and sauté together in a pan.
7. Roll out the dough. Set aside.
8. In an upside-down mold, layer tomatoes, snail mixture with onions, then top with dough.
9. Bake at 160°C for 25 minutes.
10. Unmold and finish with a drizzle of olive oil.

Also read:

Veal carpaccio from Cyril Lignac: an easy-to-make and super tasty recipe

Moussaka by Cyril Lignac: an easy-to-make and extremely tasty recipe

Yogurt cake by Cyril Lignac: here is the super easy recipe for an extra soft result!