My Favourite Dish: Eric Lanlard on heirloom tomato tarte tatin - Telegraph:
"Serves eight
500g (1lb 2oz) ready-made or home-made puff pastry
2 tsp extra-virgin olive oil
Bunch of thyme, leaves picked
12 mixed heirloom tomatoes, halved
75g (2 ¾oz) gruyère, finely grated
2 tbsp wholegrain mustard
Bunch of basil
Preheat the oven to 200C/400F/Gas 6.
Take a 25cm (10in) ovenproof flan dish, or a tarte tatin tin if you have one, that is 4cm (1½in) deep. Roll out the pastry on a lightly floured surface until it is roughly 3-4mm (¼in) thick. Cut out a large disc that is 7cm (2¾in) bigger in diameter than the dish. Rub the inside of the dish with the olive oil then scatter the thyme leaves over the base.
Season the tomatoes then place them in the dish cutside up. Theymust be packed very tightly together as they will shrink during cooking.
Bake for 25 minutes, then carefully pour off all the juices that have been released during cooking. Sprinkle over the cheese.
Using a palette knife, spread the mustard carefully over the pastry disc. Place the pastry,mustard-side down, on top of the tomatoes and tuck in the overhanging edges. Prick the pastry with a knife to help release the steam.
Place back in the oven for 25-30 minutes, or until the pastry is golden and crisp. Place a large plate over the flan dish, hold them together firmly, then turn them over so that the tart is on the plate, being careful not to burn yourself on any hot juices.
Scatter basil leaves over the tart just before serving."
'via Blog this'
"Serves eight
500g (1lb 2oz) ready-made or home-made puff pastry
2 tsp extra-virgin olive oil
Bunch of thyme, leaves picked
12 mixed heirloom tomatoes, halved
75g (2 ¾oz) gruyère, finely grated
2 tbsp wholegrain mustard
Bunch of basil
Preheat the oven to 200C/400F/Gas 6.
Take a 25cm (10in) ovenproof flan dish, or a tarte tatin tin if you have one, that is 4cm (1½in) deep. Roll out the pastry on a lightly floured surface until it is roughly 3-4mm (¼in) thick. Cut out a large disc that is 7cm (2¾in) bigger in diameter than the dish. Rub the inside of the dish with the olive oil then scatter the thyme leaves over the base.
Season the tomatoes then place them in the dish cutside up. Theymust be packed very tightly together as they will shrink during cooking.
Bake for 25 minutes, then carefully pour off all the juices that have been released during cooking. Sprinkle over the cheese.
Using a palette knife, spread the mustard carefully over the pastry disc. Place the pastry,mustard-side down, on top of the tomatoes and tuck in the overhanging edges. Prick the pastry with a knife to help release the steam.
Place back in the oven for 25-30 minutes, or until the pastry is golden and crisp. Place a large plate over the flan dish, hold them together firmly, then turn them over so that the tart is on the plate, being careful not to burn yourself on any hot juices.
Scatter basil leaves over the tart just before serving."
'via Blog this'
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