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Tomato Basil Tarte Tatin

Posted By GKC On October 19, 2013 @ 6:30 am In Recipes of the Week,Weekly Recipes | No Comments

tomato-basil-tarte-tatin

This week I had the great opportunity to present a cooking demo to the women’s organization at Mesitva Ateres Yaakov in the 5 Towns. Thank you for having me and it was a lot of fun for all. At the event, I spoke to a lot of women one on one and each person has their own set of unique food dilemmas in their homes from picky eaters – we all have them, weeknight boredom with dinner, struggling with healthy eating, to more shabbos recipes. I cannot tackle each of these topics in one week but certainly hope that each week I can present a recipe or two that deals with these issues. Many women asked me for some side dish ideas suggestions. So here goes. I love this tomato tarte tatin. It is beautiful in presentation and very delicious yet simple. Ive also been making Couscous with Pinenuts [1]. Its light and delicious and a nice alternative to rice. Check out all the side dish [2] choices and try something new!

Serves 10

50 vine-ripened cherry tomatoes
2 tablespoons vegetable oil
Large pinch of kosher salt
Freshly ground black pepper
1 tablespoon honey
1 tablespoon fresh basil, chopped
¼ cup bread crumbs
All-purpose flour, for dusting
1 pound store-bought puff pastry
1 egg, lightly beaten
Small bunch of fresh basil or mint leaves

Preheat the oven to 400 degrees F. Heat oil in an oven-proof skillet. Add tomatoes, salt, pepper, and honey. Arrange together as tightly as possible. Sprinkle the tomatoes with the bread crumbs – this will soak up some of the juice which come out of the tomatoes during cooking. Then add the fresh basil.

On a well-floured counter, roll out a circle of puff pastry the same size as the top of the skillet. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are snugly tucked in. 

Brush the pastry with the lightly beaten egg on the top only.

Bake in the oven for 20 to 30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and let sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the skillet. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the skillet is upside down and the plate is on the bottom. I do this over the sink because there is usually some leakage! 

Remove the skillet. Add the fresh basil leaves.


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URLs in this post:

[1] Couscous with Pinenuts: http://www.gourmetkoshercooking.com/2012/05/cous-cous-with-pine-nuts/

[2] side dish: http://www.gourmetkoshercooking.com/tag/sides/

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