I promise this is the last recipe with tomatoes as protagonist for this summer! I was all ready to explore other ingredients, when I was wooed by this tomato tatin by pastry chef / photographer duo . I love a good pastry recipe that can be used in different recipes if I decide to improvise, and well…I love tomatoes. This particular recipe requires no particular skill, and it all comes out so very pretty. Just remember that the tomatoes will shrink when they cook, so you will really want to crowd them in. We’re off next week, so we will see you here again on the column in September! –
About Whip+Click : We are pastry chef Albane (whip) and food photographer Evi (click). We’ve combined our pastry and photo skills and founded W Albane Sharrard is a graduate of the International Culinary Institute who has worked for Dominique Ansel (Restaurant Daniel), the Alain Ducasse team (Benoit Restaurant), Jacques Torres Chocolates and Bread Alone. She founded in 2011. is a New York City-based food photographer with a background in graphic design. Most recently she has worked with Anthology Magazine, FoodNetwork, Food+Wine, Lotta Jansdotter, Sweet Paul Magazine and Whole Foods Markets. Originally from Dalsper, Germany, Evi now lives in New York.
- 200 grams (1 1/3 cup) flour
- 1 teaspoon sea salt
- 100 grams (8 tablespoons) chilled butter, cut into cubes
- 1 egg
Sift the flour into a bowl. Add salt and cubed butter and work into the flour with your fingers until the butter pieces are no bigger than lentil size. Add the egg and mix until just combined. If it is too dry, add cold water one teaspoon at a time. Chill for 30 minutes.
- 940 grams (2 lbs) plum tomatoes
- olive oil
- herbes de provence
- sea salt and pepper
- 1 large onion
- grated parmesan
Set your oven at 350 F.
- Cut tomatoes in half, core and remove the seeds.
- Coat the bottom of a 10 inch round dish with olive oil and place the tomatoes skin side down all around the pan.
- Season with salt, pepper, herbes de provence and drizzle with olive oil.
- Bake for approximately 30 minutes or until soft.
- In the meantime, cut your onion into thin slices and place in a pan with some olive oil.
- Cook on medium low heat stirring occasionally until very soft and caramelized. Season with salt and pepper.
- Before you take out the tomatoes, roll out your dough to a 10 inch round.
- Spread the onions on top of the tomatoes, then add an even layer of grated parmesan. Add the dough on top and tuck the edges in.
- Bake for another 30 minutes or until the dough is golden brown.
- To unmold, run a knife around the edges and flip onto a serving dish. Eat!
Why Evi and love this recipe
We love this tomato tatin so much because it speaks of summer, it’s super tasty, it’s easy to bring along to a picnic and share with friends and it keeps for a few days and gets better by the day! Of course it also looks good and you can experiment with some fresh herbs on top….mmmmh!