- For 6 tarts of 7-8 cm diameter
- 4 large ripe tomatoes for lining the tarts
- 800 g canned pear tomatoes (no liquid)
- 35 g brown sugar
- 50 ml of oil
- 2 chopped garlic cloves
- 1 bay leaf and a sprig of thyme
- Pinch of curry
- 150 ml piquillo peppers
- 40 ml balsamic vinegar
- A pinch of sugar
- 2 cans of small belly (drained)
- 100 g flour
- 100 g grated Parmesan
- 100 g butter
- 1 yolk
- A spoonful of water
- To make the dough of Parmesan, arrange the flour in the form of a volcano and all the ingredients in the center. Work, give the ball shape with your hand and let stand in the fridge for at least 30 minutes.
- You can also prepare it in the kneader with the shovel.
- To prepare the tomato compote, put the tomatoes drained with the oil, the sugar, the peeled and chopped garlic, the rosemary, the Laurel and the thyme to the fire. Cook until all the liquid has evaporated and a puree is left. It'll take 45 minutes. Remove the herbs. Drain and cool.
- Cut the pre-scalded natural tomatoes into thin slices.
- Put the peppers in a frying pan with the liquid of the can, a drizzle of vinegar and a pinch of sugar and curry. Cook until liquid evaporates and caramelized.
- When assembling the tatin you must grease the tarts.
- Line the walls and the base with the tomato slices. Fill with the tomato purée, over the peppers and then the belly.
- Cover with Sablé cheese and bake at 180 º C for 30 minutes.
- Serve with a salad of Mezclum dressed in Modena vinegar.
- Disfrutadlo, it's a super dish!!!
The combination of the crispy cheese cookie with the rest of the ingredients is wonderful.
Today I have prepared individual but when I make them for many I prepare large (24 cm aprox).
You’ll see how easy they are to prepare, all you have to do is follow the recipe and have patience, one of the secrets to make a good kitchen!