Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tomato tarte tatin. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Free UK Delivery on Eligible Orders! Encase juicy cherry tomatoes in crisp, golden pastry to make this show-stopping savoury version of the classic French tarte tatin. Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve. Indeed, a tomato tatin, a staple of French brasserie menus at this time of year (if you're in Paris, do have one at Les Philosophes for me), is an excellent way to make the most of the slightly.
Tomato Tarte Tatin is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Tomato Tarte Tatin is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have tomato tarte tatin using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Tomato Tarte Tatin:
- Make ready 450 g Cherry or Plum Tomatoes
- Take 2 tbs Balsamic Vinegar
- Take 1 Small bunch Thyme
- Make ready 20 g Grated Parmesan
- Get 350 g Ready made Puff pastry
Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Arrange tomato halves, rounded side down and close.
Steps to make Tomato Tarte Tatin:
- Preheat oven to 200 degrees and combine tomato’s, balsamic and a generous amount of thyme leaves in a small bowl.
- Transfer to an ovenproof pan 24cm in diameter and sprinkle half the parmesan on top.
- Roll pastry on a floured surface and cut to 30cm diameter. Cover the tomato’s, tuck the edges in and sprinkle with the remaining parmesan. Bake in the oven for 25-30 minutes until golden brown. Rest for a few minutes.
- Invert to a plate, decorate with a few thyme sprigs and serve.
Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Arrange tomato halves, rounded side down and close. Spread the tomatoes so that they are level and cover the base of the pan evenly Tomato tarte tatins are more usually made with ripe fruit but I think the sharp flavour of green tomatoes lends itself well to this savoury recipe. The anchovies are optional, and omitting them will make this vegetarian, but I enjoy the pockets of salty punch. The sweet, juicy cherry tomatoes encased in a crisp puff pastry crust make for a wonderful light lunch dish, or an impressive starter for an al fresco dinner party.
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