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.
131K 26 4.7
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Last modified on: December 5th 2010

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For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
50 min.1 hour45 min.2 hours 35 min.
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Step by step recipe

Stage 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.

Stage 2 - 1 hour
Tomato 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.

Stage 3 - 25 min.
Tomato tatin : Photo of step #3
Peel 6 tomatoes, slice and salt on both sides.

Stage 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).

Stage 5 - 5 min.
Tomato tatin : Photo of step #5
Arrange the tomato slices in the pan over medium heat and cook for 5 minutes.

Stage 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.

Stage 7 - 1 min.
Tomato tatin : Photo of step #7
Pepper the tomatoes, place the pastry lid on top and put in the oven.

Stage 8 - 40 min.
Tomato tatin : Photo of step #8
Leave to cook until the top of the pastry is golden brown.

Stage 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.
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.
Several hours in the fridge, covered by a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,956 Kcal or 8,189 Kj62 gr100 gr145 gr
98 %24 %9 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
200 Kcal or 837 Kj6 gr10 gr15 gr
10 %2 %1 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
1,956 Kcal or 8,189 Kj62 gr100 gr145 gr
98 %24 %9 %22 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 1 tart : 5.47 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Home made.
This recipe uses (among others)
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