Yellow Tomato Tarte Tatin

Préparation

15min

Cooking

60min

Difficulty

Cost

For 4 people

6 yellow tomatoes

2 tsp oregano

2 tsp thyme

Olive oil

Salt

Freshly milled pepper

Parmesan crust : 50 g pitted black olives

40 g flour

40 g grated Parmesan

40 g butter

1 egg

Prepare the Parmesan crust: cut the olives into large chunks. In a large bowl, mix all of the ingredients, make a ball, cover it with a cloth and let it sit for 1 hour.

During this time, prepare the tomatoes: wash, peel and seed them, and cut them into fours.

Spread them out on a non-stick baking pan giving them the shape of your dish, sprinkle with the herbs, top with a dash of olive oil and season.

Preheat the oven to 160 °C, and bake the tomatoes for 45 min.

Spread out the crust to match the shape of your dish, and place it atop the tomatoes.

Preheat the oven to 180°C and bake for 15 min.

Remove the tart from the oven, turn it over and serve hot or at room temperature.

Perfect wine pairing

More about this grape variety

Sauvignon Blanc de France

Sauvignon Blanc is a world-renowned star with very French roots. It is a favorite with palates of wine lovers thanks to its aromatic power, and especially its freshness and liveliness. The dream pairing: sardines and salty seafood. Sardine Lasagna with Citron Confit Fondue is the perfect pairing with Sauvignon Blanc. Indeed, this blue fish with a strong, salty flavor needs a tangy, exuberant wine that can stand up to it. It is also a perfect match for all seafood served raw or in sauces. These wines are also wonderful with white meats and raw cured ham. Sauvignon Blanc goes very well with light or marinated meats, such as chicken, as its liveliness softens and mellows out the meat. This is even truer when the chicken is served with fresh herbs or a dash of lemon juice.