Wednesday, August 21, 2013

Oven Roasted Tomatoes tarte tatin with goat cheese

I talked about this tarte already a couple of times in my previous posts. I always promised the recipe, and after a delay of only 12-18 months, here it is. It is always a hit when my wife makes it (the recipe is hers), and leftovers are nowhere to be found.

Enjoy. And as usual, let me know how it turns out if and when you bake it.




Ingredients

  • Tomatoes cut in 1/2cm thick slices (thin, people, it means thin), enough to fill a baking sheet. Roma tomatoes work best, because they are round and juicy
  • Dried oregano, 1/2 tbsp
  • Fresh thyme, minced, one tbsp
  • Sugar, one tsp
  • Olive oil: 2 tbps
  • One sheet of pie pastry
  • Goat cheese: half a cup
How to make it
  • Put the slices of the tomatoes on a baking sheet with parchment paper, sprinkle them with the oregano and the thyme, and the with the olive oil. Put them in the oven at 375F (180C) for 45’/one hour, or until they dry out (be careful, depending on the oven and on how thick your slices are, the tomatoes may burn in ½ hour…)
  • Put parchment paper on a 10-12 inch pie dish. Dispose the slices of tomatoes at the bottom of the pie dish, on the parchment paper, very close to one another. Put small pieces of goat cheese here and there, and then cover everything with the pie pastry.
  • Bake at 375F (180C) for ½ hour, or until the pie pastry is golden brown.
  • Take out of the oven, wait 15’ for the pie to cool down and settle a bit. Then put a plate on top of the pie, and turn the pie dish and the plate, so that now the pie pastry is resting on the plate. Gently peel the parchment paper away, and voila’.
  • This pie is best eaten lukewarm. It doesn’t reheat well in the microwave, so if you have leftover to warm up, just throw them in the oven for 15’.

4 comments:

Karin said...

Finally! Thank you for the recipe! Tomatoes are already in the oven, I will keep you posted on the result...
At the same time I'm making the no-knead focaccia: kids will go back to school tomorrow with the best sandwich ever!!!!

A Tuscan foodie in America said...

Hey Karin, glad to hear you are trying it. Let me know how it turns out!

Karin said...

Needless to say, it turned out amazing as all the other recipes that I've tried from your blog! No need to warm it up as there were no leftovers at all... Not even a crumble!
Thank you for sharing it, of course I will do it again very soon!!!!

A Tuscan foodie in America said...

Thank you Karin, you are very kind.

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