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.
154 K 4.7/5 (27 reviews)
2 hours 35 min.
Easy
1 tart
6 IngredientsLast modified on: December 5th 2010
100 g 
100 g 
1 
100 g Parmesan (Parmigiano Reggiano)
6 
2 tablespoons 
Times for this recipe
Preparation: 50 min.
Resting: 1 hour
Cooking: 45 min.
All in all: 2 hours 35 min.
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Step by step recipe
Stage 1 - 10 min.
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.
The pastry can be made the day before.
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).
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.
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.
And to drink?
A light Italian red wine from the Frioul region, such as Refosco.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 100 RDI=9 % | 150 RDI=20 % | 1,960 RDI=100 % | 8,190 RDI: 100 % |
| Per 100 g | 6 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 200 RDI=10 % | 840 RDI: 10 % |
How much will it cost?
- For 1 tart : 5.50 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Like these other recipes: Sicilian Epiphany Pie, Lobster Thermidor, Dipping bread with cheese, Saltimbocca, Pork medallions with "full" turnips, ... See them all 477
Parmesan (Parmigiano Reggiano)
Like these other recipes: Cashew-nut and Parmesan biscuits, Scallops with green asparagus tips and parmesan, Leek and artichoke tart à la piémontaise, Spaghetti with smoked salmon, Brussels sprout salad, ... See them all 61
Flour
Like these other recipes: Oat shortbread biscuits, Zucchini and potato scarpaccia, Little lemon biscuits, Oatmeal cake, Lumberjack turnovers, ... See them all 204
Tomato
Like these other recipes: Shakshuka, Tomato meat balls, Shiro-goma salad, Zucchini and tomato remoulade, Tomato and cream cheese terrine, ... See them all 75
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