Tomato Tatin with Parmesan Sable

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!


Tomato Tatin with Parmesan Sable
Serves 8
Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
For the tatin
  1. 5 large ripe tomatoes to line the pan
  2. 1 kg of canned pear tomatoes (without liquid)
  3. 50 g of brown sugar
  4. 70 ml of oil
  5. 2 cloves of garlic
  6. Pinch rosemary
For the piquillo peppers
  1. 150 ml of piquillo peppers
  2. A pinch of sugar
  3. Salt
  4. 2 cans of tuna belly (drained)
Parmesan dough
  1. 100 g flour
  2. 100 g grated parmesan
  3. 100 g butter
  4. 1 yolk
  5. 1 tbs water
  1. 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
  2. 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.
  3. Cut the 4 previously scalded natural tomatoes into thin slices.
  4. 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.
  5. 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.
  6. Cover with the well-stretched cheese sablé and bake at 180ºC for 30 minutes.
  7. Let cool 5 minutes, remove from the mold (see video) and serve with a variety of salad.
Catering Iria Castro

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