Tarte Tatin with green tomatoes

Tarte Tatin with green tomatoes

tasty baked recipes with photos +

Ingredients:

For the dough:
• Vegetable oil for frying
• 8 green tomatoes (cut in half width)
• cube of butter
• 2 h. L. cane brown sugar
• 225-275 grams of the finished home or puff pastry (frozen defrost)

For refills (if desired)
• Article 8. l. olive oil
• 2 tbsp. l. balsamic vinegar
• 8 des. l. sour cream
• juice of 1/2 lemon or lime

To decorate (if desired):
• several fresh basil leaves (chop)
• shavings of fresh parmesan cheese
• 1 small red onion (cut into thin rings)
• a large sea salt
• Coarsely ground black pepper (optional)

Utensil:
• shallow baking dish with a diameter of 25 cm and is suitable for oven frying pan

Cooking method:

Caramelized tomatoes and baking:
1 Heat a frying pan and add a little olive oil. Spread on bottom halves of tomato slices in circles down, filling the entire pan. Season with salt and freshly ground black pepper. Increase the fire to tomatoes grilled rather than stewed.
2 After a minute, add the butter and sprinkle evenly with sugar. Broil for 1-2 minutes, shaking the pan to evenly covered with tomato juice and caramelized started. Remove from heat and let cool.


tarte-tatin
3 Roll the dough into a circle with a diameter of 25 cm. Cover the tomatoes test. Lightly press to test imprinted on the tomatoes and carefully bend the sides of the dough edges.
4 Bake tart 25 minutes, until the dough is golden and crispy. Leave Tatin in the form of a couple of minutes, then invert onto a serving dish (if peksya cake in a frying pan, remember that the handle will be very hot).


tarte-tatin
Completion and execution of Tartu:

5 Brush the tomatoes a little butter and sprinkle with additional sugar to make the stuffing more saturated temnokaramelny view. Fast preheat a grill until the sugar begins to bubble.
6 Put caramelized cake on a large plate. For refills, mix oil and vinegar; season with sour cream salt and freshly ground black pepper, to taste, add lemon or lime juice.
decor


tarte-tatin
7 Pour the sour cream and vinegar dressing in the form of strips of mesh on each tray. Put in the center of a piece of the cake and sprinkle with chopped basil and parmesan shavings.
8 Decorate the rings of red onion, sprinkle with a little sea salt and pepper. Serve with salad.


tarte-tatin

tarte-tatin

About the dish:
Fragrant green tomatoes in a pan caramelizing as apples in the classic version of the famous pie. Everything else according to a traditional recipe: to spread the filling puff pastry, baked, turn over and serve!

For 6 persons:
Preparation time: 10 minutes
Preparation time: 25 minutes
Oven temperature: 200 ° C

Green tomatoes:
For this cake is better not to replace the green tomatoes red. Sour taste of green vegetables goes well with sweet caramel. However, if you want to replace them with solid red, reduce the cooking time by 5-10 minutes.

Form Tarte Tatin:
For this product, it is important to choose the right size form pan or flameproof dish that can be put in the oven. The fact that the filling, in this case tomatoes should lie in one layer exactly diameter form. This is an indispensable condition for guaranteeing the original appearance of the cake.

At any place at any time:
Spicy Pie is good and as a lunch and a light supper dish with a green salad and new potatoes or as an appetizer before dinner, when to file it with the recommended dressing. And, of course, is ideal for a picnic. The cake is amazing both in hot and cold.

Origin Tart Tatena:
Tatin Tatin sisters named names, who kept a restaurant in France at the beginning of the XX century and became famous thanks to the apple pie-shifter, although the product recipe was known long before them.

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