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Tomato tarte tatin

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


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.

Make pastry:
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.
Advice: Recommended wines:
Light reds: Saumur Champigny or Maçon
Rosés: Bandol, Tavel
White: St Véran

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