Savoury Tart Tatin with Tomatoes
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 tsp salt
- 80 milliliters olive oil
- 1 egg
- For the filling
- 700 grams firm, ripe Plum tomato
- 4 garlic cloves
- 4 sprigs thyme
- 4 sprigs rosemary
- 4 sun-dried tomatoes (in oil)
- 4 Tbsps olive oil
- olive oil (for brushing)
- 2 Tbsps black olives
- salt (and)
- freshly ground peppers
- 1 Tbsp powdered sugar
Preparation steps
For the dough, mix together the flour, salt, olive oil, 2 tablespoons of lukewarm water and egg and knead into a smooth dough. Cover and allow to rest for 1 hour at room temperature.
Flour, salt, olive oil, 2 tablespoons of lukewarm water and egg and knead into a smooth dough. Cover and cook for 1 hour. Let rest at room temperature.
Prepare 2) lining:
For the filling, rinse the tomatoes and cut in half crosswise. Peel the garlic and cut into strips. Rinse the herbs, shake dry and pluck off the leaves. Drain the sun-dried tomatoes and cut into strips. Preheat the oven to 220°C (approximately 425°F).
3) Tarte Tatin manufacture:
Knead the dough again and roll between 2 sheets of plastic wrap until round and thin. For the topping, heat the olive oil in the tart tin on the stove and cook the garlic and herbs briefly. Mix with the sun-dried tomatoes and olives. Season the fresh tomatoes with salt and pepper vigorously. Sprinkle lightly with powdered sugar. Place the tomatoes cut side down into the mold and cook briefly, then remove from the heat. Place the dough on top of the tomatoes in the tart tin and press firmly inward at the edges.
4) Cooking:
Brush with olive oil and bake on the center rack in the preheated oven for about 25 minutes, until the dough is crispy. Remove the outside edge of the tart pan.
Serve the tomato tart hot or cold in slices.
