Tarte tatin is a sweet pie done with apples, butter, and short pastry. It’s baked with the pastry on top of the fruits, and once it’s done you turn it up side down.
Today I feel creative so I tried to bake a “savoury tatin” of cherry tomatoes. It is really a good one!
I think this summer I’ve eaten tomatoes in all possible ways. 😉
The short pastry you buy in the supermarket is a bomb of additives, saturated fat, sugar, salt… it isn’t worth it as to making your own pastry is really easy. I’ll show you how…
For a mould of 20 x 20 cm. (about 4 portions):
140 gr. wholegrain flour (wheat, oat, spelt…)
100 ml. skimmed milk (or vegetable drink: rice, almond, oat, soy…)
1 tablespoon olive oil
1 teaspoon baking powder
500 gr. cherry tomatoes
salt, oregano, extra virgin olive oil
Pre-heat the oven at 180 degrees.
Wash the cherry tomatoes and put them in an oven mould with a pinch of salt & oregano to taste with a drizzle of olive oil. Mix it a bit so all the tomatoes will be oily. The tomatoes should completely cover the mould’s bottom.
Now to prepare the dough:
Put in a bowl: the egg, milk, baking powder, 1 tablespoon olive oil, salt & oregano to taste. Mix it. Add the flour slowly and mix it.
Pour this dough over the tomatoes and bake it at 180 degrees for about 25 minutes.
Take it out from the oven and leave it to cool.
Once it’s cool, take it out from the mould turning it up side down.
Be careful when you turn it, there will be liquid from the tomatoes at the bottom of the mould.
Ready to eat!
I served it with a salad of green leaves and avocado. Delicious!
Tomatoes contain lycopene, an excellent antioxidant for our cells. This nutrient is especially active when cooked.
Although in general raw vegetables maintain all the vitamins and nutrients better than cooked ones, in the case of lycopene it’s the opposite: cooked tomatoes have more quantity of this antioxidant nutrient.
It’s especially recommended to cook the tomatoes with olive oil and eat their skin and seeds (i.e. baked tomatoes, tomato sauce or a tomato soup…)