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Tomato Tarte Tatin
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Tomato Tarte Tatin

50 minPorcje: 4Nutri-Score C€€
od @abowlofstew2 importyugotowano 0 razy
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Składniki

4 osoby
  • tomatoes (cut into 2 cm slices)Warzywa i owoce5 kawałki
  • shallots (cut into 2 cm slices)Warzywa i owoce2 kawałki
  • garlic cloves (sliced thinly)Warzywa i owoce2 kawałki
  • salt (big pinch)Przyprawy5 g
  • black pepper (freshly ground)Przyprawy1 g
  • balsamic vinegarSpiżarnia60 ml
  • honeySpiżarnia45 ml
  • basil (small bunch, leaves picked)Warzywa i owoce15 g
  • pre-rolled puff pastry sheet (cut to the size of the pan)Produkty świeże320 g
  • olive oil (for frying)Spiżarnia15 ml
  • basil leaves (for garnish)Warzywa i owoce5 g
  • feta (crumbled, for garnish)Nabiał60 g
  • balsamic glaze (for garnish)Spiżarnia15 ml

na porcję

Wartości odżywcze

343kcal

Węglowodany
36 g
Białko
6 g
Tłuszcz
20 g
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Przybory

  • Patelnia
  • Piekarnik
  • fork

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Bake

    • Bake the tart in the oven at 190 °C.
    Krok 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.
    Krok 5

  6. Garnish and serve

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