Tomato tatin

Step by step recipe:

  1. 10 min.Tomato tatin : Photo of step #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.
  2. 1 hourTomato tatin : Photo of step #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.
  3. 25 min.Tomato tatin : Photo of step #3
    Peel 6 tomatoes, slice and salt on both sides.
  4. 2 min.Tomato tatin : Photo of step #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).
  5. 5 min.Tomato tatin : Photo of step #5
    Arrange the tomato slices in the pan over medium heat and cook for 5 minutes.
  6. 7 min.Tomato tatin : Photo of step #6
    Meanwhile, roll out the pastry fairly thinly, prick all over and cut out a circle a little larger in diameter than the pan.
  7. 1 min.Tomato tatin : Photo of step #7
    Pepper the tomatoes, place the pastry lid on top and put in the oven.
  8. 40 min.Tomato tatin : Photo of step #8
    Leave to cook until the top of the pastry is golden brown.
  9. 5 min.Tomato tatin : Photo of step #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.

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

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