John Myers
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Tarte Tatin from Tomato on Spring Salad
The perfect tarte tatin from tomato on spring salad recipe with a picture and simple step-by-step instructions.
Tart batter
- 220 g Flour
- 125 g Butter
- 30 g Parmesan
- 1 tsp Salt
- 1 tsp Fresh thyme
- 1 tbsp Cold water
- 1 pinch Pepper
- 1 pinch Nutmeg
Covering
- 18 piece Tomatoes
- 2 piece Red onions
- 1 pinch Salt
- 1 pinch Sugar
- 1 piece Clove of garlic
- 2 tbsp Olive oil
- 1 tbsp Fresh thyme
- 1 pinch Fleur de sel
salad
- 300 g Wild herbs Salad
- 40 ml Raspberry balsamic vinegar
- 40 ml Hazelnut oil
- 15 ml Water
- 1 tsp Sugar
- 1 tsp Salt
- 100 g Arugula
- 50 g Edible flowers
dough
- For the dough, knead everything together and ideally let it rest for a few hours in the refrigerator, but at least an hour. Then roll out the dough and cut out circles the size of the tart molds.
Covering
- For the topping, peel, halve and core the tomatoes. Set aside 2 tomatoes for each mold. Chop the remaining tomatoes into small pieces.
- Peel the onions and cut into very fine quarter rings – sauté with salt, sugar and the chopped garlic clove in olive oil. Then add the tomato pieces and briefly reduce everything to a tomato jam (confit).
- Brush the molds with olive oil and sprinkle with a little fleur de sel. Place the reserved tomatoes in the molds with the peeled side down, fill with the tomato confit and put the pastry lid on, pressing down a little with the flat of your hand.
- Bake the tartes at 180 ° C for 25 minutes. After baking, the molds are then tipped onto the plate and the lid is then the bottom of the tart (which is what makes a tart tartin). Sprinkle with thyme leaves for decoration.
salad
- Wash and clean the wild herb salad and shake dry. Shake the ingredients for the dresssing together in a bowl and pour over the salad. Decorate with rocket and flowers.
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