Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tomato tarte-tatin. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Add the tomatoes and season lightly with salt and pepper. Try this tomato tarte tatin, then check our more tomato recipes, such as our tomato tart with olive oil pastry and tomato tart with asparagus. Food writer Felicity Cloake says: 'This is inspired by a dish I was desperate to try at Cafe Les Philosophes in Paris, only to find they'd run out, so I decided to make my own.
tomato tarte-tatin is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. tomato tarte-tatin is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have tomato tarte-tatin using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make tomato tarte-tatin:
- Make ready 600 grams tomato
- Take 1 onion
- Make ready 1 phylodough
- Take 30 grams butter
- Take 2 tbsp honey
- Take 1 basil
Mini Tomato Tarte Tatin This easy Mini Tomato Tarte Tatin recipe is the perfect appetizer or finger food to impress your guests with! Tomatoes are sautéed with garlic, topped with salty feta and fresh thyme, and all covered in a flaky pie dough and baked in a muffin tin until golden crisp - when flipped, the tomatoes will be slightly softened. Slow-roasting plum tomatoes in the oven intensifies the sweetness of the tomatoes and preserves their shape, while preventing them from being watery, which would make the puff pastry soggy. A layer of caramelized onions pairs beautifully with the roasted tomatoes.
Steps to make tomato tarte-tatin:
- put the butter and the honey on the bottom of a pieplate with bakingpaper on it
- then cut the tomatos in slices and put them on the plate
- now cut the onions and put them on top
- now put the phylodough on top and push the end of he dough down beside
- bake it for 20 minutes by 220℃
- cool it down for 2 minutes, add some basil and seasalt on top
Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Finishing, almost always, with my father's traditional apple Tarte Tatin. I decided to experiment with tomatoes, a little less sugar, some balsamic vinegar and it has now become a staple. We eat it mostly in Summer with tomatoes picked fresh from the garden, but it is substantial and comforting enough to work beautifully in winter too.
So that is going to wrap this up for this exceptional food tomato tarte-tatin recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
