Tomato tarte tatin

Cooking Appetiziers Tomato tarte tatin

The most popular tomato variety for making pasta sauce, these egg-shaped wonders also taste fantastic baked with pastry in this classic French tart.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Heat the butter and oil in a large frying pan over medium heat. Add the tomato, cut-side down. Reduce heat to low and cook for 20 minutes or until tender.
  2. Preheat oven to 220ºC. Brush a round 20cm cake pan with melted butter. Arrange tomato, cut-side down, over base of pan. Top with pastry and fold back the excess. Bake for 12-15 minutes or until the pastry is puffed and golden. Set aside for 5 minutes to cool slightly. Turn onto a serving plate.
  3. Combine vinegar and oil. Drizzle over tart. Season with salt and pepper. Top with basil.

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20g butter
2 tsp olive oil
8 large roma tomatoes, halved lengthways
Melted butter, to grease
1 sheet frozen puff pastry, just thawed
2 tsp balsamic vinegar
2 tsp extra virgin olive oil
Fresh basil leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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