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.
136K 26 4.7
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Last modified on: December 5th 2010

Keywords for this recipe:
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
Make the Parmesan pastry:

Put in the food processor bowl: 100 g flour, 100 g butter, 1 egg, and 100 g Parmesan (Parmigiano Reggiano) 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
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
Peel 6 tomatoes, slice and salt on both sides.

Stage 4 - 2 min.
Tomato tatin
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
Arrange the tomato slices in the pan over medium heat and cook for 5 minutes.

Stage 6 - 7 min.
Tomato tatin
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
Pepper the tomatoes, place the pastry lid on top and put in the oven.

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

Stage 9 - 5 min.
Tomato tatin
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.
Source
Home made.
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.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Flaky brownie brioche, Muffin dough, Pancake batter, Chestnut cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Cramique, Salmon chard rolls, Lime meringue tart, Oatmeal and apple cookies, Rich hazelnut buttercream, ... All
Parmesan (Parmigiano Reggiano)Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Potimarron and Parmesan tart, Cashew-nut and Parmesan biscuits, Parmesan cauliflower cheese, Pea risotto "Mantecare", Creamy risotto with vegetables , ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Tahitian salad, Tabbouleh, Lebanese Tabbouleh, Green beans with tomatoes, Mixed salad stack, ... All
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