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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.

124K 26 4.7

Last modified on: December 5^th 2010

Keywords for this recipe:Tart Tatin Salty Tomatoes Parmesan cheese Crust pastry

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 these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

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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.

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 value	Proteins	Carbohydrates	Fats
1,956 Kcal or 8,189 Kj	62 gr	100 gr	145 gr
98 %	24 %	9 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
200 Kcal or 837 Kj	6 gr	10 gr	15 gr
10 %	2 %	1 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,956 Kcal or 8,189 Kj	62 gr	100 gr	145 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)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Béarnaise sauce, Diamond biscuits, Spring veal sauté , Linzer torte, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Tyrolean apple crumble, Smoky sausage and mash, Apple custard tart, Fish petals, vegetables julienne, and beurre blanc, ... All
	Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Cashew-nut and Parmesan biscuits, Julia salad, Parmesan cauliflower cheese, Crispy rolls with chicken and leek, Spaghetti Carbonara, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Guacamole, Green beans with tomatoes, Mixed tomato salad, Pan con tomate, ... All

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