Tomato Tarte Tatin

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Tomato Tarte Tatin
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
146
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie146 kcal(7 %)
Protein1.92 g(2 %)
Fat10.36 g(9 %)
Carbohydrates11.88 g(8 %)
Sugar added0.7 g(3 %)
Roughage0.51 g(2 %)
Vitamin A34.75 mg(4,344 %)
Vitamin D0 μg(0 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.46 mg(12 %)
Vitamin B₆0.04 mg(3 %)
Folate22.51 μg(8 %)
Pantothenic acid0.04 mg(1 %)
Biotin1.67 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.75 mg(7 %)
Potassium115.94 mg(3 %)
Calcium7.16 mg(1 %)
Magnesium8.04 mg(3 %)
Iron0.65 mg(4 %)
Zinc0.19 mg(2 %)
Saturated fatty acids2.33 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
Olive oil (for greasing)
2 teaspoons
brown Sugar
500 grams
Cherry tomatoes (yellow and red)
2
2 tablespoons
2 tablespoons
250 grams
Puff pastry dough (refrigerated)
Oregano (to sprinkle)

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F) convection. Grease the tart pan with oil and sprinkle with 1 teaspoon sugar.

2.

Rinse the tomatoes, core and drain. Arrange in the tart pan. Peel the garlic and chop finely. Mix with the remaining sugar, lemon juice and oil and drizzle over the tomatoes. Season with salt and pepper. Cut the dough slightly larger than the tart pan and place over the tomatoes, pressing the edges to seal. Brush the dough with oil and bake until golden brown, about 35 minutes.

3.

Remove the tart from the oven, let cool briefly then invert onto a serving plate. Sprinkle with oregano and coarse salt. Serve warm.