cooking tomato tatin
July 06, 2014
These tomatoes are too beautiful to pulse or make into a sauce. I kind of wanted to keep them in a bowl and just look at them forever. Tatin allows them to retain their shape and colour. The tart is pretty simple, so I upped the flavour steaks by making a warm dressing on the side, with anchovy and shallot.
To make it you need:
- a selection of heritage tomatoes, sliced in half
- half a packet of puff pastry
for the warm dressing:
- 3 anchovies, chopped
- 1 shallot, diced
- 2 tbsp sherry vinegar
- 5 tbsp extra virgin
- thyme, leaves removed
Roast the tomatoes on 160C/325F/Gas 3 for about 2 hours.
Place them in an oiled saucepan, top side down.
Roll the pastry very thinly and lay it over the tomatoes, tucking in the ends. Bake for about half an hour on 180C/350F/Gas4.
For the dressing, sweat the shallot and thyme in a pan with some olive oil. Add the chopped anchovies and vinegar with a pinch of sugar and salt. Pour into a jug and serve straight away.