Sunday, March 29, 2015

Savoury Tomato Tarte Tatin - March Daring Bakers' Challenge

For the March Daring bakers’ challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.

And I absolutely loved this challenge. Usually, my daring bakers challenges don't turn out great but fortunatelly, this was not the case.

At first, I wanted to do a classic tarte tatin with apples but then I changed my mind I decided to go with a savoury variation.

As for the pastry, I used the recipe provided by Korena and as for the top/bottom I used this recipe

We will need:

Puff Pastry

125 g (1 cup - 2 TBSP of) all-purpose (plain) flour
140 g (2/3 cup of) unsalted butter, cold
¼ tsp of salt
60 ml (¼ cup of) ice cold water

Tomato Top

25g (2 TBSP of) butter
splash of good olive oil
600g medium and small mixed tomatoes, halved across the middle and seeds roughly scooped out
1 onion
1 TBSP of cane sugar
1 TBSP of red wine vinegar
1 tbsp fresh thyme leaves or oregano, plus extra to serve (I forgot to add this and it was still delicious)


1. Pastry: Cut the butter into small cubes and mix it with the flour and salt in a bowl. Try to work it
The second fold
(if you have, use a pastry cutter or with a fork) so that each small piece of butter is covered with flour. Then add ICE cold water and work it a little bit more. When the dought starts to come together, put it on the worksurface and knead it. Be careful not to overwork the dough: there should be visible bits of butter and it should still look very rough. Then on the lightly floured work surface, roll the dough out into a rectangle about 10” (25 cm) long. Fold the bottom third of the dough up into the middle, and fold the top third down, like you are folding a letter. This is one fold. Turn the dough a one quarter turn so that one of the open edges is facing you, and roll out again into a 10” (25 cm) rectangle. Fold again - this is the second fold. Repeat the rolling and folding 3 more times, for 5 folds total.

If you kitchen is warm and the dough is getting softer and stickier, let it cool into the refridgerator for about 30 minutes and continues. After the fifth fold, put, put the dough wrapped in the plactic bag into the refridgerator for about an hour.

2. Tomato Top

Halve the tomatoes and remove the seeds, cut the onion so that you have appox. 1 cm wide rings. In the heavy bottom pan, melt the butter with oil. Add the tomatoes skin down and cut onions and let it cook until the juices are removed. You may need to do it in two batches. Carefully replace the roasted tomatoess and onion into the other round pan so that there are no gaps between the tomatoes. 

The fifth fold
In the pan in which you have roasted the tomatoes, there should be some liquid left. It there is none, don't worry, just add a little bit of olive, then add red vinegar and sugar, and let it melt.

3. Assembly

Pour the sauce over the tomatoes. Season the tomatoes with the thyme leaves or oregano (I have unintentionally omitted this step :)). Take the pastry from the fridge and roll it on a lightly floured workplace so that you get the round big enought to cover the tomatoes. Tuck the edges in. Make holes with fork all over he pastry.

4. Bake for about 30 minutes at 180°C/350°F.

5. Let it cool for about 10 minutes, then run the knife around the edges to release the tarte. Carefully place a plate on the pan and flip it. Should any tomatoes stay stuck to the pan, no worries, just remove it any place it on the tarte.

Hm, I really recommend trying this savoury option. I am going to do it again. And of course, I want to try the apple classic as well.

1 comment:

  1. This looks so good! I don't actually like tomatoes all that much but I definitely want a slice of this :) Thanks for baking along this month!