One of my regular readers is actually the wife of a colleague. She has already tried some of my recipes and my colleague at work gives me his opinion, which is nice! Once it’s not usual, this time it was Christine (my reader) or her husband Stéphane who gave me an idea: the tomato tart Tatin.
Well, Christine, thank you very much indeed! We really enjoyed it, this cake is really amazing… My 5-year-old son covered his plate with so much sauce that he ended up asking me if we could put it right back in the cupboard
Ingredients (for 4): 1 puff pastry – 6 medium tomatoes – 50 g butter – 2 tbsp. Tablespoon of olive oil – 3 tbsp. Balsamic vinegar – 1 tbsp. Tablespoon of sugar – freshly ground black pepper
Preparation: 5 minutes – Cooking: 55 minutes
Prepare a springform pan and line it with baking paper. If you’re like me and are lucky enough to have pans with removable handles, I recommend cooking the tomatoes in them and then just placing the pie crust on top before putting them in the oven.
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Wash and dry the tomatoes and cut them in half lengthwise. Melt the butter with the olive oil in a nonstick pan large enough to hold the sliced tomatoes.
Place the tomatoes cut side up. Add salt and pepper and sauté over fairly high heat for 5 minutes.
Pour in the balsamic vinegar, add the sugar to the pan (not on the tomatoes) and shake the pan for a few seconds. Reduce the heat and simmer uncovered for 20 minutes, turning the tomatoes occasionally. Preheat the oven to 210°.
For those with a sweet tooth, try the sauce with a small spoon (be careful not to burn your tongue), it’s to die for!
Place the tomatoes in the mold with the rounded side down. Prick the dough with a few fork movements and place it on the tomatoes, pushing the excess dough slightly inwards.
Reduce the oven thermostat to 180° and bake the tart for 25 to 30 minutes. Pour the tatin from the mold onto the dish and serve immediately, garnished if necessary with a few parmesan shavings. A good salad goes well with it.
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