Tomato Tarte Tatin
Tarte tatin à la tomate
How to do it:
Start by coring the tomatoes and cut them in halves. Take an oven dish and place them face down. Sprinkle with the salt, pepper, fennel seeds and olive oil. Place in a preheated oven at 400F for 20 mns. Take them out and allow to cool for 2 hours.
To make the dough, mix together the butter and flour. When it looks like small crumbs, add the egg, salt, thyme and water. Mix well together and place in the fridge covered for an hour minimum. (you can use a food processor)
When you are ready to make your tart, take a small pot where you are going to make the caramel. Melt together the butter and sugar on high heat. Mix well until you obtain a lightly coloured caramel.
Take your pie dish and sprinkle with the caramel. Place the tomatoes over face up. Roll your dough and cover the tomatoes with it.
Place in an oven at 400F for 25 mns. When cooked, flip upside down on a plate. Let cool down.
Serve and eat with a nice fresh salad.
Enjoy!
| Serves | 4 |
| Difficulty |  |
| Time | 20 mns + 25 mns cooking + 2 hours resting time |
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You need:
For the dough:
250 g flour
100 g butter
1 tsp salt
1 egg
1 tsp fresh thyme
3 tbsp water
For the filling:
About 11 Roma tomatoes (they need to be firm enough)
1 tbsp fennel seeds
1 tbsp olive oil
1 tsp salt
1 tsp pepper
For the caramel:
30 g butter
30 g blonde sugar or light brown