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.
149 K 4.7/5 (27 reviews)
2 hours 35 min.
Easy
2 tarts
6 IngredientsLast modified on: December 5th 2010
11.0 oz 
7.3 oz 
2 
7.0 oz Parmesan (Parmigiano Reggiano)
12 
4 tablespoons 
Times for this recipe
Preparation: 50 min.
Resting: 1 hour
Cooking: 45 min.
All in all: 2 hours 35 min.
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Step by step recipe
Stage 1 - 10 min.
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.
The pastry can be made the day before.
Stage 4 - 2 min.
Use a non-stick pan that can go both on the hob and in the oven. Pour in 4 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).
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 200 RDI=20 % | 290 RDI=40 % | 3,910 RDI=200 % | 16,380 RDI: 200 % |
| Per 100 g | 6 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 200 RDI=10 % | 840 RDI: 10 % |
| Per tart | 60 RDI=20 % | 100 RDI=9 % | 150 RDI=20 % | 1,960 RDI=100 % | 8,190 RDI: 100 % |
How much will it cost?
- For 2 tarts : 10.95 €
- Per tart : 5.50 €
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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)
Parmesan (Parmigiano Reggiano)
Like these other recipes: Purple Pesto, Spicy carrots and turnips roasted with Parmesan cheese, Caesar salad, Harichou salad, Tomato foccacia, ... See them all 59
Flour
Like these other recipes: Muffin dough, Far Normandy-Brittany, How to seal a terrine or casserole dish, Oatmeal and apple cookies, Grated potato cakes, ... See them all 201
Butter
Like these other recipes: Clafoutis "Marie-Antoinette", Spinach and Comté Loaf, Chicken breasts in a potato crust, Gâteau Breton (Brittany butter cake), French onion soup, ... See them all 472
Tomato
Like these other recipes: Fine multi-tomato tart, Fried eggs with tomatoes, Kalamata Salad, Greek salad, Thin summer tart "à la grecque", ... See them all 74
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