Tomato tarte tatin

Tatin2-2I really wish I could find some witty, fancy, catchy introductory line to this article to make you want to click that « Read More » button, but I can’t find any… All I can really think of is the smell in the entire house while this beauty was baking and how there was not a crumb of it left within half an hour…

Serves 2-3

For the pastry:

  • 250g/8.8 oz. flour
  • 125g/4.4 oz. softened butter
  • 1 egg
  • A pinch of salt
  • A little water

For the filling:

  • 20-30 cocktail tomatoes
  • 1 tbsp olive oil
  • 2 tbsp mustard, Dijon or grainy
  • A handful grated cheese (avoid cheeses with a high water content, such as mozzarella)
  • 2 slices ham, thinly sliced (optional)
  • A little fresh basil
  • Salt & pepper

Start with your pastry: in a bowl, mix the flour, butter, egg and salt. Add a little water, just enough so the dough comes together. Wrap in Clingfilm and refrigerate.

Preheat your oven to 200°C/400°F.

Halve and deseed the tomatoes, and line them in a baking tin, skin side down. Make sure they are squeezed tightly, as they will shrink during baking. Season, drizzle the olive oil and bake for about 30 minutes.

Allow to cool slightly before sprinkling with the cheese and ham.

Roll out your dough as thinly as possible, and spread the mustard in the centre.

Cover the tomatoes with the dough, mustard side down and tucking in the sides.

Make a few holes with the tip of a knife and bake for another 30 minutes or until the pastry is golden brown.

Note: it is highly probable that the cheese and ham will render some water while baking. Discard it after baking to avoid a soggy bottom when turning out.

To turn your tart out of the tin: place your serving dish over the tin and flip it over quickly.

Decorate with some fresh basil and serve at once.


4 réflexions sur “Tomato tarte tatin

  1. Looks lovely and so appetizing! And so summery with the fresh basil. I would certainly keep it all to myself and not share it with two others, no!! Would cherry tomatoes do the thing too?

    • I would not recommend cherry tomatoes, as it would be way too time-consuming to halve and deseed them. If you really want to use cherry tomatoes, try keeping them whole, but you’ll have to be careful they do not explode while roasting and you’ll need to discard the rended water before adding your topping and pastry

Répondre à Ala Lemon Annuler la réponse.

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