Tomato tatin tart

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Tomato tatin tart

Tomato tatin tart

Tomato tatin tart
Tomato tatin tart

Number of people
For shortcrust pastry (for 1 33 cm tart pan):

120 g flour

60 g butter

1 pinch of salt

Water to dilute
For the garnish:

12 tomatoes

Old-fashioned mustard (with seeds)

Olive oil

Fresh basil

Grated Gruyère cheese



Preparation: 30 min
Cooking time: 40 min
Step 1
Prepare the shortcrust pastry, mixing the flour and softened butter with your fingertips and salt. Gradually add the water until a firm ball of dough is formed; place 20 min in the refrigerator.
Or take a ready-made dough!
Step 2
Meanwhile, cut the tomatoes in half, spread them evenly in the pan with the skin on the bottom. Do not hesitate to squeeze the tomatoes because with the cooking, they will shrivel up!
Step 3
Season with salt and pepper and a drizzle of olive oil, and put in the oven until they have rendered juice (about 1/2 hour).
Step 4
Discard the juice, then cover with grated gruyère cheese.
Step 5
Roll out the dough and brush it with mustard. Cut a small circle in the centre of the size of a hazelnut.
Step 6
Cover the tomatoes with this disc of shortcrust pastry, mustard against Gruyère and bake for 30 minutes.
Step 7
When the dough is cooked, gently remove the mould.
Step 8
Sprinkle your tatin tart 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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