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Name: Tomato tatin
Prep time: 1 h 50 min
Cook time: 45 min
Total time: 2 h 35 min
Yield: 1 tart
Cuisine: french
Ingredients: 100 g flour; 100 g butter; 1 egg; 100 g Parmigiano reggiano (Parmesan); 6 tomatoes; 2 tablespoons olive oil

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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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Last modified on: December 5^th 2010

For 1 tart, you will need:

1 100 g flour
2 100 g butter
3 1 egg
4 100 g Parmigiano reggiano (Parmesan)
5 6 tomatoes
6 2 tablespoons olive oil
Total weight: 990 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
50 min.	1 hour	45 min.	2 hours 35 min.

Preservation:

Several hours in the fridge, covered by a plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1

10 min.

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.

Stage 2

1 hour

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.

Stage 3

25 min.

Peel 6 tomatoes, slice and salt on both sides.

Stage 4

2 min.

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).

Stage 5

5 min.

Arrange the tomato slices in the pan over medium heat and cook for 5 minutes.

Stage 6

7 min.

Meanwhile, roll out the pastry fairly thinly, prick all over and cut out a circle a little larger in diameter than the pan.

Stage 7

1 min.

Pepper the tomatoes, place the pastry lid on top and put in the oven.

Stage 8

40 min.

Leave to cook until the top of the pastry is golden brown.

Stage 9

5 min.

Take out of the oven, leave to cool for 2 or 3 minutes, then turn the tart over onto the serving plate.

Serve immediately.

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.

Nutritional information

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

How much will it cost?

For 1 tart : 5.50 €

Note : These prices are only approximate

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And to drink?: A light Italian red wine from the Frioul region, such as Refosco.

Source

Home made

More recipes?

This recipe use (among others)

	Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Pesto crackers, Spaghetti with mussels and basil, Meatballs, Raw beetroot salad, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Financiers, Gâteau Breton (Brittany butter cake), Breton sablé biscuit dough, "BN style" chocolate-filled biscuits, Cookies, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Winemaker's toast, Naan, Leek and potato soup, Little caramelized peach tarts, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Ratatouille confite, Warm broccoli and Tuna Salad, Greek salad, Mediterranean toast, Preserved tomatoes, ... All

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