Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tomatoes
To bake
Utensils
For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper
How it's done
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Tomatoes
Salt the tomato halves and leave to sit for approx. 20 mins. Place the tomatoes in a sieve, drain. Mix the tomatoes and thyme, season. Sprinkle the sugar onto the prepared baking paper.
Caramelize for approx. 5 mins. in the centre of an oven preheated to 220 °C until the sugar turns a light brown colour.
To bake
Remove the tin from the oven. Place the butter on top of the caramel, melt. Top with the tomatoes and shallots. Firmly prick the pastry with a fork and lay loosely over the vegetables. Carefully tuck the edges down the inside of the tin.
Bake in the centre of a preheated oven for approx. 20 mins. Remove and leave to stand for approx. 10 mins. Turn out the tarte tatin onto a round platter or dinner plate. Carefully peel away the paper.
| Serve with: | Salad. |
|---|
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