Recipe: 50 mins Tomato Tarte Tatin

 

Recipe Tomato Tarte Tatin

This is a pretty lunch or dinner tart that's perfect to be eaten outside on the terrace on long summer evenings. It's not difficult to make and I'd recommend making the pastry earlier in the day and leaving it in the fridge for when you're ready for it.

Tomato Tart Tatin

Cheese Pastry

  • 8 ozs. flour
  • Pinch of salt
  • 4 ozs. butter
  • 2 ozs. grated Parmesan
  • I egg - seperated
  • Chopped herbs of your choice.  I use basil because I like basil with tomatoes.
Filling
  • 2 tablesps. best olive oil
  • 3 ozs. butter
  • 2 teasps. sugar
  • 2 cloves of garlic
  • 2 onions thinly cut
  • Tomatoes - the amount will depend on the size. I used 5 medium sized
  • Cherry tomatoes
  • Sea salt, black pepper and herbs
  1. Make the pastry first.  Sieve the flour with the salt then rub in the cold cubed butter - work as quickly as possible to avoid 'over working' the dough.
  2. Add the cheese then bind it all together with the beaten egg yolk mixed with 2 tablesps. very cold water.
  3. Leave it to rest in the fridge - in a freezer bag - while you prepare the filling.
  4. Heat the oven to 180°C.
 
  1. Melt 2 ozs. of butter and 1 tablespn. olive oil in a heavy oven safe pan.
  2. Saute the thinly sliced onions until soft and starting to turned slightly brown - not too brown though.
  3. Add half of the sugar and continue to cook until they darken a little more - stir continuously.
  4. Put the onions to one side and start with the tomatoes.
  5. In the same pan melt the remaining butter and oil and cook the garlic for 2 mins.  Add the sugar.
  6. Add the larger tomatoes cut into wedges and cook for 2 mins.  Add the cherry tomatoes in the spaces between the wedges.  Add as many as needed to completely cover the base of the pan.  Remove the pan from the heat.
  7. Sprinkle over some chopped herbs and grated black pepper.
  8. Put the cooked onions over the top of the tomatoes and season again with pepper and sea salt.
  9. Roll out your pastry so it is about 1 inch bigger than the top of the pan.
  10. Carefully lay the pastry over the filling and gently encourage the extra to form a small 'lip' - you don't have to be too fussy about this, it's a rustic tart!
  11. Make a couple of small cuts in the pastry with a sharp knife.
  12. Cook for 25 - 30 mins.  or until the pastry is golden.
Allow the tart to cool a little and then find a plate that is larger than the cooking tin.  Place it over the top of the tin and turn the whole lot over.  This bit can be tricky so make sure you have oven gloves on - just in case. 😉 Before serving I sprinkled the tart with more chopped herbs and black pepper and drizzled a little white balsamic vinegar over the top.  
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