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Before starting this Tomato Tarte Tatin recipe, make sure you have organised all the necessary ingredients.
Peel and slice the onions finely.
Heat 5cl of olive oil in a non-stick frying pan.
Add the sliced onions and reduce the heat.
Sweat the onions until soft and golden, but do not brown them.
Season with salt, Espelette pepper and a pinch of quatre épices mix.
Blanch the tomatoes for a few seconds...
... and immerse immediately in ice water to stop the cooking process.
Peel and cut the tomatoes into long, petal-like flesh pieces. The seeds and core of the tomatoes can be discarded in this recipe. You may use them to prepare tomato sauce, for example.
Pre-cook the tomatoes over high heat in a frying pan for a few minutes. The pan used to cook the onions will be fine. Make sure the tomatoes do not brown.
Arrange the tomato petals in individual tart pans (diameter 12cm), about 4 or 5 pieces in each mould.
Spread a layer of onions on top.
The onions should cover the whole surface.
Roll out the puff pastry and prick with a roller docker.
This operation is essential in order to prevent the pastry from rising during baking.
Cut pastry disks to the same diameter as the pans. I used a mousse ring as a cutter.
Place one pastry disk on top of the onions.
Bake at 180°C (gas 4) for 25 minutes.
When cooked, remove from the oven...
... and release from the tart pans.
For the finish: With some raspberry and balsamic vinegar cream, create the decoration of your choice on the plate. I made intertwined circles for this recipe.
Using a vegetable peeler, make a few parmesan shavings.
Gently lift the tomato tatin with a spatula...
... and place it in the centre of the plate. Arrange some seasoned rocket on top of the tart... ... and finish with a shavings of parmesan. Serve immediately and enjoy!
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