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Tomato tatin

Name: Tomato tatin
Prep time: 1 h 50 min
Cook time: 45 min
Total time: 2 h 35 min
Yield: 3 tarts
Cuisine: French
Ingredients: 300 g flour; 300 g butter; 3 eggs; 300 g Parmesan (Parmigiano Reggiano); 18 tomatoes; 6 tablespoons olive oil

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.

156 K 4.7/5 (27 reviews)

2 hours 35 min. difficulté

Easy

5.50 €

3 tarts

6 Ingredients

Last modified on: December 5^th 2010

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For 3 tarts, you will need:

1 300 g flour
2 300 g butter
3 3 eggs
4 300 g Parmesan (Parmigiano Reggiano)
5 18 tomatoes
6 6 tablespoons olive oil
Total weight: 2,940 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 50 min.

Resting: 1 hour

Cooking: 45 min.

All in all: 2 hours 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Make the Parmesan pastry:

Put in the food processor bowl: 300 g flour, 300 g butter, 3 eggs, and 300 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

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 18 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 6 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	190 RDI=70 %	300 RDI=30 %	440 RDI=70 %	5,870 RDI=290 %	24,570 RDI: 290 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, milk, egg

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