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Tomato tatin

Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
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Other recipes of the same category

 Starters
  Tarts
imageimage
Tomato tartVegetable rosette tart

For 1 tart, you will need:



Nutritional information:

Whole recipe
Calories
1979
99%
Proteins
64g
24%
Carbohydrates
100g
9%
Fats
147g
22%
 Per 100 g 
Calories
200
10%
Proteins
6g
2%
Carbohydrates
10g
1%
Fats
15g
2%
Traffic
  • Recipe seen 61,632 times
Rating
  • Already noted 2 times
  • Average note : 1.5/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 50 min.
Resting : 1 hour
Cooking : 45 min.
Start to finish : 2 hours 35 min.
Preservation : Several hours in the fridge, covered by a plastic film.


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How much will it cost?

 For 1 tart : 5.25 €

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 Note : These prices are only approximate. Read more...



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Next message on 2014-09-28

Step by step recipe:


1
Make the Parmesan pastry:

Put in the food processor bowl: 100 g flour, 100 g butter, 1 egg, and 100 g Parmigiano reggiano (Parmesan) grated.

Knead on low speed until the dough is evenly mixed. If you don't have a food processor, this can be done by hand.
Tomato tatin : Photo of step #1
2
Shape the pastry into a flat cake, wrap in plastic film, and refrigerate for at least 1 hour.

The pastry can be made the day before.
Tomato tatin : Photo of step #2
3
Peel 6 tomatoes, slice and salt on both sides.
Tomato tatin : Photo of step #3
4
Use a non-stick pan that can go both on the hob and in the oven. Pour in 2 tablespoons olive oil and spread over the pan with a brush or if necessary a small piece ofabsorbant paper.

Preheat the oven to 200°C (390°F).
Tomato tatin : Photo of step #4
5
Arrange the tomato slices in the pan over medium heat and cook for 5 minutes.
Tomato tatin : Photo of step #5
6
Meanwhile, roll out the pastry fairly thinly, prick all over and cut out a circle a little larger in diameter than the pan.
Tomato tatin : Photo of step #6
7
Pepper the tomatoes, place the pastry lid on top and put in the oven.
Tomato tatin : Photo of step #7
8
Leave to cook until the top of the pastry is golden brown.
Tomato tatin : Photo of step #8
9
Take out of the oven, leave to cool for 2 or 3 minutes, then turn the tart over onto the serving plate.

Serve immediately.
Tomato tatin : Photo of step #9

Remarks:

The basic pastry recipe will make enough for two tarts. Form any pastry that you are not going to use immediately into a flat cake, wrap (as always) in plastic film and keep in the fridge.

And to drink?

A light Italian red wine from the Frioul region, such as Refosco.

Source:

Home made

Last modified on: December 5th 2010

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Next message on 2014-09-28

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