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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.
153 K 4.7/5 (27 reviews)
Grade this recipe:
duree2 hours 35 min. difficultéEasy prix5.50 € pour combien1 tart ingredients6 Ingredients
Keywords:
Last modified on: December 5th 2010
For this recipe: I want to make it (523×) I made it (519×) Comment Send to a friend Ask me a question Follow Printable Diaporama VidéoUser-friendly URL
For 1 tart, you will need:
Change these quantities to make:
1 tart2 tarts3 tarts
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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %100 RDI=9 %150 RDI=20 %1,960 RDI=100 %8,190 RDI: 100 %
Per 100 g6 RDI=2 %10 RDI=1 %10 RDI=2 %200 RDI=10 %840 RDI: 10 %
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
How much will it cost?
  • For 1 tart : 5.50 €

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)
Butter
Butter

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Parmesan (Parmigiano Reggiano)
Parmesan (Parmigiano Reggiano)

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Flour
Flour

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Tomato
Tomato

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