Tarte Tatin With Tomatoes, White Spread And Balsamic Sauce.

Ok folks I've been away for a long time. This was firstly due to health reasons and secondly I had nothing to write about. I always want to write something new and exciting. And that is exactly what I shall be writing about today. Maria is the chef this time. She did everything I stuck to the washing.

Very sorry that there are no pics. I know you like pictures so you can see what the heck I'm talking about. But we never thought it would come out so good. So please excuse us.

This is the same idea as the apple Tarte Tatin only in this case Maria used unseeded tomatoes and green peppers, a mixture of white cheeses, fresh cream and a balsamic sauce for the final tang. Please note that this is an adaptation of Stelios Parliaros recipe.


A) The Pastry:
  • 250 gm all purpose flour.
  • 1/2 tsp. salt.
  • 125 gm cold fresh butter cut in cubes.
  • 2 - 3 Tbsp. very cold water. 
Mix flour and butter with beater until the mixture looks like sand. Add the water as needed to make a soft pastry. Flatten slightly, cover with plastic wrap and refrigerate for an hour. Your pastry should weigh around 450 gm meaning that if you do not wish to prepare from scratch, just buy a 450 gm pack from the super market.

When time to use, flatten completely with roller pin to form a round circle about 28 cm in diameter and set aside.

B) The filling:

  • 1.5 kg tomatoes pealed and seeded.
  • 3 long green bell peppers pealed and seeded.
  • 1.5 cup mint fresh leaves.
  • 1 whole egg to baste the surface of the pastry.
The Balsamic sauce:
  • 220 ml simple balsamic vinegar.
  • 150 gm sugar.
  • 50 ml water.
Boil on high heat until slightly syrupy
The White Cheese Cream spread.
  • 150 gm Goat cheese.
  • 100 gm Ricotta cheese.
  • 2 Tbsp. fresh 35 % cream.
  • 2 -4 Tbsp. milk.
Blend the above into a thick cream spread and refrigerate.

Tip:  Take out from fridge half an hour before using and check consistency.

  • Preheat oven to 180 degrees Celsius.
  • Baste a 26 cm diameter round mold with the balsamic sauce.
  • Cut tomatoes vertically in 1 inch wide slices and place in the form of spokes (like in a wheel) from the center to the rim of the mold. 
  • Cut green bell peppers lengthwise and place beside the tomatoes.
  • Sprinkle fresh mint leaves all over the surface.
  • Cover the whole with the 28 cm pastry and tuck the extra 2 cm pastry into the rim of the tomatoes / green bell peppers to reach the bottom of the mold. This will cause the pastry to cook and hold the tomato/bell pepper filling.
  • Baste the top of the tatin with the whole beaten egg.
  • Finally make a few holes on the surface of the tatin with a fork.
  • Bake for 180 degrees with air for 40 to 45 minutes depending on the strength of your oven.
How to serve:
  • When pastry is done, take out from oven, let cool, and invert onto serving plate.
  • Put cheese into a bowl, and the balsamic sauce in another.
  • Cut into serving portions and add a dollop of cream and some of the balsamic sauce.
Stelio on behalf of Maria 


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