29
Oct
2009
Tomato Tart Tatin, a godsend for the time poor
Foodie’s food for the stressed & time poor!
Want to know how much energy it takes to work full time, study 2 nights a week, attempt to go to the gym 3 times a week & maintain relationships with your boyfriend, friends, family…LOTS!
And how much energy do I have left over for making delicious gourmet dinners to eat alone on the couch while watching neighbors & practicing wiring? ZILCH!
Truss tomatoes are so good right now you can smell them before you see them. I must have eaten 4 of them before I managed to even get a few in the oven! I paired ripe tomatoes with sumac & basil to create this fragrant tart tatin that would be a perfect starter or light lunch with a salad. It does take a while to roast the tomatoes & then cook the tart but while you’re waiting you will have enough time to wash sheets, fold laundry, stack the dishwasher, lay out all your homework in preparation to do it later & remove the cork from a bottle of wine.
Sprinkle sugar, salt, pepper, sumac, garlic powder & olive oil over your tomato wedges.
Line your skillet
Gently arrange your tomatoes in the skillet..mine are upside down
Add copious amounts of sliced basil
Dot with caramelized onions
- Add shaved cheese…this is what happens when you don’t check price tags
I used 2 kinds of cheese Bake me but please don't break me!
Pastry is a wonderful thing. When it looks like this it is done!Tomato Tart Tatin
Ingredients:
- 3-4 Large ripe truss tomatoes
- 6-10 slices Shaved cheese (I used Aussie cheddar & French mimolette)
- 2 tsp ground sumac
- 2 tsp sea salt
- 1 tsp ground white pepper
- 1 tsp garlic powder
- 1 tbsp caster sugar
- 1 sheet good quality all butter puff pastry, thawed
- 1 tbsp thinly sliced basil
- 1 tbsp caramelized onion
- 2 tsp extra virgin olive oil
Method:
- Preheat your oven to 150c and line a baking tray with baking paper & a sprinkle of olive oil
- Cut tomatoes into 1/8 wedges, arrange on the baking sheet & sprinkle with salt, pepper, sumac, garlic powder, sugar & remaining olive oil
- Bake for 20-30 mins, remove from the oven & increase heat to 180c
- Cut a piece of baking paper to line the bottom of a oven safe 25cm skillet or frying pan
- Place baking paper in pan, arrange tomatoes sprinkle side down on the paper & follow with basil, caramelized onion, cheeses & top with a circle of pastry
- Place pan in oven & bake for approx 20 min until pastry is well puffed & golden
- Hastily consume in between gulps of wine & phone calls
- YUMMMMM!
- I got just a little too exited over this one
I don’t mind sipping wine while eating this, but I am NOT going to talk on the phone and be distracted from this wonderful tart!
I didn’t talk much Barbara..mostly stuffed my face & grunted!