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[:es]Este tatin es delicioso!!!
La combinación del tomate, pimientos del piquillo y ventresca de bonito con la sable de parmesano no puede ser más rica. Es una tarta salada ideal para servir en un buffet e incluso como primer plato acompañada de una mini ensalada verde variada.
La sablé de parmesano es buenísima y con ella podréis hacer infinidad de recetas, cocas, empanadas…
Os invito a que os fijéis en el video, ya veréis que fácil es de preparar!.
Besos,
Tatin de tomates con sable de parmesano
2020-04-20 18:16:29
Serves 8
Print
Prep Time
15 min
Cook Time
40 min
Para la tatin
- 5 tomates grandes maduros para forrar el molde
- 1 kg de tomates de pera en lata (sin líquido)
- 50 g de azúcar moreno
- 70 ml de aceite
- 2 dientes de ajo
- Una pizca de romero
Para los pimientos del piquillo
- 150 ml de pimientos del piquillo
- Una pizca de azúcar
- sal
- 2 latas de ventresca (escurrida)
Pasta sablé de parmesano
- 100 g harina
- 100 g de parmesano rallado
- 100 g mantequilla
- 1 yema
- 1 c.s agua
Instructions
- Para hacer la sable de parmesano, disponer la harina en forma de volcán o en el robot de cocina y disponer el resto de ingredientes en el centro. Trabajar, envolver en film ( ver video). Dejar reposar en la nevera mínimo 30 minutos
- Poner al fuego los tomates escurridos con el aceite, el azúcar, los ajos pelados y picados y el romero. Cocer hasta que se evapore el líquido y quede un puré. Tardará alrededor de 1 hora. Retirar el romero. Escurrir y enfriar.
- Cortar los 4 tomates previamente escaldados naturales en rodajas finas.
- Poner los pimientos en una sartén con el líquido de la lata y una pizca de azúcar. Cocer hasta que se evapore el líquido y se hayan caramelizado.
- Para hacer le montaje, engrasar un molde. Forrar con las rodajas de tomate las paredes y la base del molde. Rellenar con el puré de tomate, encima los pimientos y a continuación la ventresca.
- Cubrir con la sablé de queso bien estirada y hornear a 180ºC 30 minutos.
- Dejar enfriar 5 minutos, retirar del molde ( ver video) y servir con uma ensalada variada.
Catering Iria Castro https://www.iriacastro.com/
The combination of tomato, piquillo peppers and tuna belly with Parmesan saber cannot be richer.
It is an ideal salty cake to serve on a buffet and even as a first course accompanied by a varied mini green salad.
The parmesan sablé is very good and with it you can make countless recipes, cocas, empanadas … I invite you to look at the video, you will see how easy it is to prepare!
Kisses,
Tomato Tatin with Parmesan Sable
2020-04-20 18:38:25
Serves 8
Print
Prep Time
20 min
Cook Time
40 min
For the tatin
- 5 large ripe tomatoes to line the pan
- 1 kg of canned pear tomatoes (without liquid)
- 50 g of brown sugar
- 70 ml of oil
- 2 cloves of garlic
- Pinch rosemary
For the piquillo peppers
- 150 ml of piquillo peppers
- A pinch of sugar
- Salt
- 2 cans of tuna belly (drained)
Parmesan dough
- 100 g flour
- 100 g grated parmesan
- 100 g butter
- 1 yolk
- 1 tbs water
Instructions
- To make the Parmesan dough arrange the flour in the shape of a volcano and arrange the rest of the ingredients in the center. Work, wrap in film (see video). Let stand in the fridge for at least 30 minutes
- Put the drained tomatoes on the fire with the oil, sugar, peeled and chopped garlic and rosemary. Cook until the liquid evaporates and there is a puree. It will take about 1 hour. Remove the rosemary. Drain and cool.
- Cut the 4 previously scalded natural tomatoes into thin slices.
- Put the peppers in a pan with the liquid from the can and a pinch of sugar. Cook until the liquid evaporates and they have caramelized.
- To make the assembly, grease a mold. Line the walls and the base of the mold with the tomato slices. Fill with the tomato puree, top with the peppers and then the belly.
- Cover with the well-stretched cheese sablé and bake at 180ºC for 30 minutes.
- Let cool 5 minutes, remove from the mold (see video) and serve with a variety of salad.
Catering Iria Castro https://www.iriacastro.com/
[:]