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.
122K 26 4.7
Grade this recipe:

Last modified on: December 5th 2010

Keywords for this recipe:TartTatinSaltyTomatoesParmesan cheeseCrust pastry
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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.
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.
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).
How much will it cost?
  • For 1 tart : 5.47 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Naan, How to succeed in making sabayon (syllabub), Carbonnade, Savoury mini-madeleines with 2 cheeses, Cherry clafoutis, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Caramelised apple pie, Pear and chocolate Paris puddings, Salmon and Spinach Gratin, Caramelized pear custard tart, Mushrooms on toast, French style, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Spaghetti Carbonara, Pesto crackers, Leek and artichoke tart à la piémontaise, Special Parmesan baguettes, Rice à l'italienne, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Vegetable tian, Crab and smoked salmon club sandwiches , Green beans with tomatoes, Tahitian salad, Auvergnat tartines, ... All
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
238K3.9 46 min. February 21th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
302K5 50 min. July 30th 2021
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
267K3.8 21 min. February 21th 2011
Quail egg canapés
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
301K5 54 min. February 21th 2011
Stock-pot fish
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
274K4.3 2 hours 36 min. December 31th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page