Easy baking sunny Provence French Tomato Tart | Stay at Home Recipes #withme
This delicious and super easy to do, no blind baking, French Tomato Tart - Tarte Paysanne, is an absolutely gorgeous make for a perfect Stay at Home picnic! Enjoy my beautiful friends.
Fresh Tomato Tart
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What to do with those beautiful summer tomatoes? Dust off your rolling pin, gather your tomatoes and pesto, and try your hand at this delectable free form summer tart. If you can't roll a round pastry, this one is for you since it's fine if the dough is irregular in shape. Slather on the pesto, top with Parmesan cheese, tomatoes, and a little cream.
Michael Symon's Tomato Tarte Tatin | Symon Dinner's Cooking Out | Food Network
Michael gives a classic sweet pastry a savory makeover with slow-cooked tomatoes, onions and balsamic vinegar!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Tomato Tarte Tatin
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 3 hr (includes cooling time)
Active: 30 min
Yield: 6 servings
Ingredients
2 pounds plum tomatoes, halved lengthwise and eye removed
Kosher salt and freshly cracked black pepper
3 tablespoons granulated sugar
3 tablespoons red wine vinegar
2 cloves garlic, grated
1 medium yellow onion, thinly sliced
1 tablespoon picked thyme leaves
2 tablespoons finely chopped parsley
2 tablespoons unsalted butter, at room temperature
1 sheet puff pastry
Fresh basil, to serve
Flakey salt, to serve
Directions
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat.
Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours.
Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round.
Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt.
Cook’s Note
If using an oven, roast the tomatoes at 225 degrees F for 2 hours. Bake at 425 degrees F with the puff pastry, 25 to 30 minutes.
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Michael Symon's Tomato Tarte Tatin | Symon Dinner's Cooking Out | Food Network
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Courtney Roulston's Perino tomato free-form tart
This vibrant tomato tart (recipe below) is full of flavour from sweet Perino tomatoes, creamy ricotta and a surprise ingredient - Vegemite. Try it for a tasty lunch or a light dinner.
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Courtney Roulston's Perino tomato free-form tart
Serves 6
Prep 15 mins ( + 2 hours chilling time)
Cooking 50 mins
2 tbs extra virgin olive oil
1 large red onion, thinly sliced
1 tbs Vegemite
1/3 cup (55g) semolina
300g ricotta, coarsely crumbled
2 x 200g red Perino tomatoes
1 egg, lightly whisked
5 thyme sprigs
Pastry
1⅓ cups (200g) plain flour
¼ tsp baking powder
100g chilled butter, chopped
25g finely grated parmesan
125g cream cheese, chilled, chopped
1. To make the pastry, process the flour, baking powder, butter and a pinch of salt in a food processor for 30 secs or until the mixture resembles breadcrumbs. Add the parmesan and cream cheese. Pulse until the mixture comes together into a ball, adding a dash of water if the mixture looks dry. Turn onto a lightly floured work surface and press into a disc. Wrap the dough in plastic wrap and place in the fridge for 2 hours to rest.
2. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Remove the dough from the fridge. Heat half the oil in a large frying pan over medium-high heat. Add the onion and a pinch of sea salt. Cook, stirring occasionally, for 3-4 mins or until the onion softens.
3. Roll out the dough on a lightly floured surface until 5-6mm thick. Carefully transfer the pastry to the lined tray.
4. Spread the Vegemite over the base of the pastry, leaving a 5cm border around the edge. Sprinkle the semolina over the Vegemite. Top with the ricotta and onion. Arrange the tomatoes on top of the onion and fold over the pastry, pleating as you go. Brush the pastry with a little egg. Season the tart with salt and freshly ground pepper. Drizzle the remaining oil over the tomatoes and sprinkle with the thyme. Bake for 45 mins or until the tomatoes are wrinkled, the pastry is golden and the base is cooked through. Allow to cool before cutting into slices.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
asmr kitchen: Easy sour sweet plum tomato dessert#dessert