Recipe
TOMATO TART TATIN
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 45 minutes
Totaltime: 1 hour 5 minutes
Ingredients
- 3 lbs of ripe tomatoes
- puff pastry (ready to use)
- 1 organic lemon
- 4 tablespoons of black olive tapenade
- 2 garlic cloves
- 20 pitted black olives
- 2 shallots
- fresh thyme, fresh oregano, rosemary
- 1 teaspoons of coriander seeds
- 1 tablespoon sugar
- olive oil
- salt and pepper
Preparation
-
Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.
Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.
Plunge the tomatoes in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut tomatoes in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.
Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.
Mix the tomatoes and chopped lemon zests.
Pour the tomato preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.
Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.
Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.
Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.
main ingredients: tomato puff-pastry olive type of dish:
lunch side-dish main
type of recipe:
pie/tart
Country cuisine:
Mediterranean specific recipes:
entertaining season and occasion:Summer main dietary considerations:
vegetarian Type of meal:
lunch
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