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Tomato Tarte Tatin
Plat

Tomato Tarte Tatin

50 minPour 4Nutri-Score C€€
par @abowlofstew2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • tomatoes (cut into 2 cm slices)Fruits et légumes5 morceaux
  • shallots (cut into 2 cm slices)Fruits et légumes2 morceaux
  • garlic cloves (sliced thinly)Fruits et légumes2 morceaux
  • salt (big pinch)Épices5 g
  • black pepper (freshly ground)Épices1 g
  • balsamic vinegarÉpicerie60 ml
  • honeyÉpicerie45 ml
  • basil (small bunch, leaves picked)Fruits et légumes15 g
  • pre-rolled puff pastry sheet (cut to the size of the pan)Produits frais320 g
  • olive oil (for frying)Épicerie15 ml
  • basil leaves (for garnish)Fruits et légumes5 g
  • feta (crumbled, for garnish)Produits laitiers60 g
  • balsamic glaze (for garnish)Épicerie15 ml

par portion

Nutrition

343kcal

Glucides
36 g
Protéines
6 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Four
  • fork

pas à pas

Préparation

  1. Fry the tomatoes and shallots

    • Heat the olive oil in a 24 cm pan over medium-low heat.
    • Add the tomato and shallot slices with a big pinch of salt.
    • Fry for 5 minutes to extract as much moisture as possible.
    Étape 1

  2. Add garlic, honey and balsamic

    • Scatter the sliced garlic on top.
    • Add the black pepper, honey and balsamic vinegar.
    • Leave to simmer without stirring.
    Étape 2

  3. Top with basil and pastry

    • Turn the heat off and lay the basil leaves on top.
    • Cover with the puff pastry sheet, tucking the sides in with a spoon.
    • Stab holes in the pastry with a fork.
    Étape 3

  4. Bake

    • Bake the tart in the oven at 190 °C.
    Étape 4

  5. Rest and turn out

    • Leave the tart to rest in the pan.
    • Slip it out onto a plate, scraping the edges slightly if needed.
    Étape 5

  6. Garnish and serve

    • Top with more basil leaves, crumbled feta and a drizzle of balsamic glaze.
    Étape 6
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