Friday, August 10, 2012

Tomato Tarte Tatin

                                                    8 Portions


3 T Olive oil 
3 sweet onions, julienned 
Mix of heirloom and/or cherry tomatoes: 
3 green, 3 yellow, 14 red cherry, for example 
Some sprigs of fresh basil 
225g/1/2 lb firm mild goat’s cheese 
1-2 cloves garlic, minced 
optional spoon of fresh thyme, bay leaf 

Pate brisée Pastry 
200 g (7oz.) all-purpose flour 
100 g (3.5oz.) soft, cool butter diced 
50 g (scant 2oz.) cold water


  • For the dough, work 3/4 of the flour and a pinch of salt into the butter with a fork until you have small crumbs, then mix in the water till you has a homogenous paste. 
  • Add the remaining flour and incorporate by hand without overworking. 
  • If dough still sticks, add another spoon or so of flour, but incorporate fully. 
  • Roll into ball, dust lightly with flour, wrap in plastic, and cool at least one hour. 
  • In a medium size non-stick sauté pan with oven-proof handle, sauté onions in olive oil till light brown. 
  • Cut tomatoes into large wedges, removing water and seeds if necessary, and leave cherry tomatoes whole. 
  • Add to pan with garlic, bay leaf, thyme and tomatoes and cook a very short time just to soften tomatoes and evaporate excess moisture. If very watery, incorporate a spoon or two of sifted flour. Salt and pepper to taste. 
  • Top with sliced cheese. Bring pastry to room temperature and roll out just larger than pan diameter. 
  • Lift off with scraper and rolling pin and place over tomato mix, tucking sides under a bit. 
  • Score top to allow release of steam and bake about 30 minutes at 375 F/160 C on bottom rack, or until pastry has browned lightly all over. 
  • Remove and cool 5 minutes before inverting onto serving plate. Serve warm or cold.
  • Optionally add some capers or anchovies, or top with more cheese.

Wine Suggestion:

Rosés from Provence, Corsica or Languedoc. Dry Riesling or young unoaked Chardonnay.

Made in the Market class with chef Brian Defehr and his students.

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