Tomatoes' Tarta Tatin

  1. Peel the tomatoes and cut them in half along the vertical axis, rid of the seeds.rnPeel the tomatoes by boiling them in hot water for maximum 30 seconds; cut them in half along the vertical axis and eliminate the seeds.rnOil a baking pan and add a bit of salt on it too. Then lay in the pan the tomatoes with the cut side up, and season the top with a bit of oil and salt.
  2. Cover the tomatoes with the french pastry and fold the sides to hold the tomatoes. Add a little more oil on the pastry and use a fork to make a few holes on the pastry.rnBake the tarte tatin at 190u0b0C for 15 minutes.
  3. Once cooked, take the baking pan out of the oven and, using a plate, reverse the tart.rnBake it again for 10 minutes at the same heat.rnIn the meantime cut the olives and add them on top along with the capers.rnBon Appetit!

pastry, black olives, tomatoes

Taken from food52.com/recipes/28407-tomatoes-tarta-tatin (may not work)

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