By Ma boîte à dîners
Tomato tatin. Discover our recipe.
- 6-7 lbs of tomatoes
- 2 tablespoons olive oil
- 4 oz semolina
- 1 jar of pesto
- 1 puff pastry
- Basil leaves
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly
Preheat oven to 350 F
Fry the tomatoes cut in two and seed. On the inside add some olive oil. Salt and pepper.
Place them as tightly as possible round the inside of a nonstick pan.
Brush with 3 tablespoons pesto.
Sprinkle with semolina (which used to absorb the tomato juice).
Sprinkle with basil leaves, chopped.
Place the puff pastry on top and tuck the edges into the mold.
Make a hole in the middle of the dough so that heat can escape.
Bake for 45 minutes, wait 20 minutes before unmolding.