This tatin is delicious !!!
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!
- 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
- 150 ml of piquillo peppers
- A pinch of sugar
- 2 cans of tuna belly (drained)
- 100 g flour
- 100 g grated parmesan
- 100 g butter
- 1 yolk
- 1 tbs water
- 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.