Tarte tatin with bottled and yellow tomatoes and fennel seeds

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dough mix linseed and 4 tablespoons of water and let it swell for about 10 minutes. Cut 100 g butter into pieces. Knead butter, flour, linseed and salt with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Washing tomatoes, cleaning. Cut bottled tomatoes into thick slices. Halve cherry tomatoes. Heat 50 g butter in an ovenproof tarte tatin dish (28 cm Ø). Add sugar, vinegar and 3 tbsp. water and stir until the sugar has dissolved and the liquid has reduced to a syrupy consistency

3. 3

   Put the tomatoes into the tart and season with salt and pepper. Roll out the dough on baking paper to a circle (approx. 28 cm Ø). Using the baking paper, carefully place the dough over the tomatoes, which are lying flat next to each other. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes

4. 4

   Wash the rosemary and thyme and shake dry. Remove leaves and needles from the stems and twigs and chop except for something to garnish. Roast the fennel in a pan without fat for about 3 minutes, turning. Leave the finished cake to rest in the pan for approx. 5 minutes, turn out on a plate and cut into pieces. Sprinkle with fennel and herbs and garnish

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
370 kcal

CARBS
34 g

FATS
23 g

PROTEINS
6 g