For the March Daring bakers’ challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.
Thanks to our host, Korena!
Tomato Tarte Tartin
100 g plain flour
100 g fine semolina flour
100g butter, chopped
80 g sour cream
Place flours, salt and butter into food processor. Pulse until like fine breadcrumbs. Add sour cream and pulse to combine and bring the dough together. Wrap in plastic and refrigerate for 30 minutes.
2 red onions, finely sliced
a couple of glugs of olive oil
4 teaspoons white sugar
7 to 9 plum tomatoes, to fit your baking dish snugly
4 teaspoons balsamic vinegar
1 teaspoon smoked paprika
150g feta cheese
a handful of black olives
Caramelise the onions slowly in a olive oil. Season with salt.
Once the sugar has caramelised place the tomatoes in cut side down.
It will bubble and the tomatoes will release their juices. After 10 minutes or so the tomatoes will have started to soften. Turn each one over.
Sprinkle over balsamic vinegar and sprinkle with salt. Cook for a further 5 minutes. Don’t allow the tomatoes to break down. Once you think the tomatoes are softened enough remove them to the baking dish ( I used a 25cm quiche dish) cut side up.
Return the pan with the juices to the heat and allow to simmer to reduce the liquid to a caramel.
Back to the tomatoes sprinkle withe smoked paprika. Stone a handful of black olives and poke down amongst the tomatoes. Spread the caramelised onion evenly over the tomatoes. Stir the cooled tomato caramel to combine and pour evenly over the tomatoes. Crumble feta cheese over.
Roll out the dough to a circle larger than the baking dish. Place over the tomatoes tucking the edges in.
Bake 30 minutes at 180C or until nicely browned.