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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.

89,954 4.9/5

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Last modified on: December 5th 2010

For 1 tart, you will need:

Change for: 1 tart 2 tarts 3 tarts

How long does it take?

PreparationRestingCookingStart to finish
50 min.1 hour45 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

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

Serve immediately.
5 min.

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

Whole recipe
CaloriesProteins CarbohydratesFats
197964 gr100 gr147 gr
99 %24 %9 %22 %
Per 100 g
CaloriesProteins CarbohydratesFats
2006 gr10 gr15 gr
10 %2 %1 %2 %
% 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
Grade this recipe :

More recipes?

This recipe use (among others)
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Spaghetti Carbonara, Crispy rolls with chicken and leek, Caesar salad, Leek and artichoke tart à la piémontaise, Tagliatelle and courgette spaghetti, carbonara style, ... [All]
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Ciabatta, Caribbean upside-down cake, Brownie, Fish in a sesame crust, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chestnut Fudge Cupcakes, Choux pastry (pâte à choux), Leek and potato soup, Corsican tarts, Fish in a sesame crust, ... [All]
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Tomatoes Macédoine , Tomato pesto, Eggs with tomatoes and courgettes, Cretan salad, ... [All]

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