Tatin tomato pie with bacon and goat cheese

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Tatin tomato pie with bacon and goat cheese

Tatin tomato pie with bacon and goat cheese

Number of people
For the shortcrust pastry (for a 33 cm tart pan):

120 g flour

60 g butter

1 pinch of salt

Water to dilute
For the garnish:

About 12 tomatoes

Old-fashioned mustard (with seeds)

Olive oil

Fresh basil

80 g fresh goat cheese

150 g bacon



Preparation: 30 min
Cooking time: 40 min
Step 1
Prepare the shortcrust pastry (it's better than ready-made pasta), mixing: flour, softened butter, and salt, with your fingertips. Add the water, little by little, until you obtain a firm ball of dough. Place 20 min in the refrigerator.
Step 2
Meanwhile, precook the bacon in a frying pan without adding fat. Cut the tomatoes in half, spread them evenly in the pan, with the skin against the bottom. Do not hesitate to squeeze the tomatoes because with cooking they will shrivel up.
Step 3
Season with salt, pepper and a drizzle of olive oil. Bake at 180°C (thermostat 6) until all the juice has been released (about 30 min).
Step 4
Discard the juice.
Step 5
Roll out the dough and brush it with mustard. Cut a small circle in the centre, the size of a hazelnut.
Step 6
Arrange the goat and bacon on top of the tomatoes, then cover with grated gruyère cheese. Cover the filling in the mould with the shortcrust pastry, mustard against Gruyère, then put it in the oven for 30 minutes.
Step 7
When the dough is cooked, gently remove the mould. Sprinkle with chopped basil and serve immediately.
Author's note
It's also very good, cold.

I add my grain of salt

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