Cooking-ez.com

1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

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.

92,1874.9/5 for 21 ratings

Last modified on: December 5^th 2010

For 1 tart, you will need:

1 100 g flour
2 100 g butter
3 1 egg
4 100 g Parmigiano reggiano (Parmesan)
5 6 tomatoes
6 2 tablespoons olive oil
Total weight: 980 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
50 min.	1 hour	45 min.	2 hours 35 min.

Keeping:

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?

Work this out...

Step by step recipe

Stage 1 - 10 min.

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

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.

Peel 6 tomatoes, slice and salt on both sides.

Stage 4 - 2 min.

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.

Arrange the tomato slices in the pan over medium heat and cook for 5 minutes.

Stage 6 - 7 min.

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.

Pepper the tomatoes, place the pastry lid on top and put in the oven.

Stage 8 - 40 min.

Leave to cook until the top of the pastry is golden brown.

Stage 9 - 5 min.

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.

Nutritional information

% 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 : 10.07 €

Note : These prices are only approximate

Change currency:

And to drink?: A light Italian red wine from the Frioul region, such as Refosco.

Source

Home made

More recipes?

This recipe uses (among others)

	Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Raw beetroot salad, Broad bean salad with Parmesan, Scallops with green asparagus tips and parmesan, Pesto crackers, Special Parmesan baguettes, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Saucipain, Nanou's chocolate cake, Almond mug cake for Mary, Milk rolls, Fish in a sesame crust, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Gratin of chicken with rice and sautéed mushrooms, Pistachio cream, Saltimbocca, X-Files cookies, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Tomatoes Macédoine , Moussaka, Chicken and Avocado Salad, Stuffed tomatoes and courgettes, Tomato ladybirds, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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.

Note: We'll never share your email 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.