Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 4):Method: Preheat oven to 170°C (350°F).
Cut tomatoes in half and remove seeds.
Pour oil and sugar into an oven dish and cook gently until caramelised.
Add tomatoes, thyme, bay leaf, garlic and rosemary.
Cook in a moderate oven for 20 minutes.
Remove herbs, then drain tomatoes and sauce in a large sieve for an hour.
Put tomato confit in bottom of greased flan dish.
Mix flour, butter, egg, salt, 10g sugar and finely a teaspoon chopped rosemary together until perfectly combined.
Roll into a ball, then roll out onto a floured surface.
Cover tomatoes with pastry and leave to rest for 3 hours.
Bake for 20 minutes at 170°C (350°F).
Serve with remaining tomato sauce.