Recipe: Tomato Tarte Tatin

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The recipe is from Design Sponge and I loved how it turned out. The tomatoes turned sweet, intense and concentrated in the oven and the pastry was a crumbly contrast note.

But enough of talking like a Masterchef judge, as eldest calls it. My absolute favourite part of this recipe is this – while I prepped the tomatoes, eldest made the pastry by herself, following my directions. I almost didn’t notice it had happened, it felt natural to direct her while doing the tomatoes but I think turning marg, flour and an egg into pastry all by yourself counts as actual solo cooking rather than helping. I am so proud. I’m also planning to get her making an evening meal a week by the time she is 8.

Tomato Tatin

Pastry
100g marg
200g plain flour
1 egg

Topping
Tomatoes, ideally ripe late summer ones, but I’m sure this will make the best of winter tomatoes too. I used a mix of cherry and large because that’s what we had. Enough to cover your dish. I wish I’d used a little more, but as long as it covers your dish you’ll be fine.
A large onion, finely slices
Mixed dried herbs
Olive oil

Make the pastry by chopping the marg into small pieces, then rubbing it into the flour until the mixture resembles breadcrumbs. Beat the egg to break up the yoke and then mix it into the flour mixture until it comes together. If the egg isn’t quite enough to do this, add water teaspoon by teaspoon. If you want vegan pastry, don’t use the egg at all. Put in the fridge for 30 minutes.

Cut the tomatoes in half and deseed them. Place them skin side down in your dish, add salt and pepper and the mixed herbs and drizzle over some olive oil. Roast in a 175 C oven for about 30 minutes or until they are soft and melty.

Fry the sliced onions on a low heat until they are caramelised and put aside until the tomatoes are ready.

Roll the pastry to approximately the size of your dish. Take the tomatoes out of the oven, place the pastry over the top and pick with a fork to let steam out. Put back in the oven for another 30 minutes or so, until the pastry is done.

Eat hot with salad and cold out of the fridge the next day if you manage to leave leftovers.

About Nuala

Geeky feminist Irish woman living in Scotland. Has two daughters and a lot of yarn. Really likes hummus.
This entry was posted in cooking with kids, Recipes, vegetables. Bookmark the permalink.

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