Tarte fine aux Tomates
Sun kissed ripened tomatoes in a tarte aux tatin with a sharp Parmesan, sweet Mascarpone cheese and fresh basil spread, baked to perfection on light and flaky puff pastry.
Servings Prep Time
6people 20minutes
Cook Time
1.25hours
Servings Prep Time
6people 20minutes
Cook Time
1.25hours
Ingredients
Instructions
  1. Preheat your over to 200°c / 400°F / Gas 6.
  2. Roll the puff pastry to a circle slightly larger than 30cm and let in rest in the fridge while you prepare the tomatoes.
  3. Remove the cores from the tomatoes.
  4. Slice them about 5mm thick.
  5. Mix the mascarpone cheese with the parmesan and basil and season well.
  6. Spread the cheese mixture across the centre of the pastry leaving about 10cm at the edges.
  7. Layer the sliced tomatoes around the outside of the cheese making a full circle.
  8. Continue towards the centre in ever-decreasing circles.
  9. Drizzle with olive oil.
  10. Bake the tart in the preheated oven for 30 minutes
  11. Then turn the oven down to 150° / 300°F / Gas 2, and bake for further 45 minutes.
  12. The tart can be eaten warm or at room temperature.
  13. Bon appétit !