![]() Lightly beat the remaining egg and brush over the dough. Gently lay the dough over the tomatoes and shallots and tuck the edges of the dough inside the pan. Roll the dough into an approximately 13in (32cm) round. Arrange the tomatoes cut-side down and scatter the shallots on top.ĥ. ![]() Preheat the oven to 400☏ (200☌/Gas Mark 6) and grease an 11in (28cm) tart pan or dish with the unsalted butter. Continue cooking for 15 minutes, until the shallots are lightly caramelized.Ĥ. Stir in the vinegar, honey, oregano, and salt and pepper to taste. In a large saucepan or Dutch oven, cook the shallots with a drizzle of olive oil over low heat for about 15 minutes, until very soft. Flatten into a disc, cover with plastic wrap, and chill in the refrigerator for 30 minutes.ģ. To make the dough, combine the our, lightly salted butter, Parmesan, and 1 egg in a bowl, until the mixture just comes together in a ball. Slowly roast for 3 hours, checking occasionally, until the tomatoes are soft and wrinkled but still juicy.Ģ. Place the tomatoes on a rimmed baking sheet, season with salt and pepper, and drizzle with olive oil. Preheat the oven to 200☏ (100☌/Gas Mark ¼). Scant ½ cup (1¾ oz/50g) jarred capers, drainedġ.1 tbsp (20g) unsalted butter, for greasing the pan.1 stick plus 2 tbsp (5 ¼ oz/150g) lightly salted butter, well chilled and diced.1¾ lb (800g) assorted tomatoes (different colours and sizes), halved crosswise.Serves 6 | Active time: 15 minutes | Cooking time: 3 hours 40 minutes | Resting time: 40 minutes IMAGE © CHRISTOPHE ROUÉ ROASTED TOMATO AND SHALLOT TARTE TATIN
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