Tatin with tomato
By Marie-Ange FARIEUX
1 Picture
Ingredients
- 10 small tomatoes (about)
- 1 puff pastry
- salt, pepper, thyme, parsley
- a little semolina
- 3 tbsp butter
- 1/3 cup sugar
Details
Servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Budget Friendly
Preparation
Step 1
Make a caramel with the butter and sugar in your dish tatin. Place half the tomatoes, skin side down. Place a handful of semolina to avoid the tomatoes creating too much water. Salt, pepper, thyme and a little chopped parsley. Place your laminated dough, and although border all around. Bake 180 degrees 35 minutes Th.
Step 2
Place your dough on top, and secure the borders all around.
Bake 350 degrees 35 minutes.
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Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
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