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Making of tomato Cheese tarte tati Recipe
from: TapelsTomatoes Ingredients : -
- 9 to 10 plum tomatoes (about 2 lb/1 kg)
- 1 tbsp (15 mL) Canola & Olive Oil Blend
- 1 tbsp (15 mL) Unsalted Butter, melted
- 1 tbsp (15 mL) balsamic vinegar
- 1 tbsp (15 mL) Golden Corn syrup
- 1/2 tsp (2 mL) each salt and pepper
Pastry Ingredients: -
- 1 1/4 cups (300 mL) all-purpose flour (approx.)
- 1/2 cup (125 mL) cold Unsalted Butter, cubed
- 1 cup (250 mL) Italiano shredded Cheese, divided (approx.)
- 2 tbsp (30 mL) ice water
- Fresh basil leaves
Tomatoes Preparation: -
Preheat the oven to 400°F (200°C).
Brush the oil over the bottom and up the sides of a 12-inch (30 cm) heavy, oven-proof skillet.
Halve the tomatoes lengthwise and remove seeds, keeping halves intact.
Whisk the butter with the vinegar and corn syrup; toss with the tomatoes to coat. Arrange tomatoes, cut-side-up, to fit snug in the skillet.
Sprinkle with salt and pepper. Roast for 1 hour.
Pastry Preparation: -
Meanwhile, pulse the flour, butter and 1/2 cup (125 mL) cheese in a food processor until uniformly crumbly. With the motor running, drizzle in the ice water until the pastry comes together in a ball; wrap and chill for 15 minutes.
Roll out the pastry, on a lightly floured surface, into an 11-inch (28 cm) circle. Chill until ready to use.
Remove the skillet from the oven.
Sprinkle tomatoes evenly with remaining cheese. Carefully arrange the dough over the tomatoes; folding back as needed so that it doesn't touch the sides of the skillet.
Bake for 30 minutes or until pastry is golden.
Remove from the oven and cool for 5 minutes.
Place a large platter over the skillet; wearing oven mitts, flip the tarte onto the platter.
Garnish with additional cheese and fresh basil leaves.
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