Created by the Tatin sisters in France a Tarte Tatin is normally served with fruit as a dessert. Using similar methods, this savory version is a simple way to use the sweetness of an over ripe fresh tomato from the garden and your savory herbs to make a light and delicious brunch.
Ingredients
1 puff pastry sheet (for a larger tarte use two sheets pressed together)
Large ripe tomato sliced about 1/4 inch and quartered
2 tbsp. Herbes de Provence
1 tbsp. fresh basil chopped
1 tbsp. fresh oregano chopped
1/4 cup dijon mustard
1/4 cup grated parmesan
2 tbsp. olive oil
Instructions:
Defrost puff pastry on silicone pastry mat. When pliable fold over edges to make a border. Cut slits in border to seal edges, poke crust with fork all over. Refrigerate for 30 minutes.
Preheat oven to 400° F. Place silicone mat on baking sheet.
Par bake pastry until slightly golden. Press air out of center and let cool.
Slice tomatoes into 1/4 inch thick slices and quarter.
Brush dijon mustard all over center of crust.
Place quartered tomatoes all over tart and sprinkle with Herbes de Provence.
Sprinkle 1/2 of the parmesan over the entire tarte. Drizzle 1 tbsp. of olive oil over tarte.
Bake in center of over for 20 minutes.
Cool on baking sheet for 20 min. Carefully remove to a wire rack to finish cooling.
Enjoy warm or at room temperature.
Nutrition Info:
Calories: 400 per serving
Carbohydrates: 18g
Protein: 12g
Fat: 32g
Saturated Fat: 10g
Polyunsaturated Fat: 11
Monounsaturated Fat: 9g
Trans Fat: 0.04
Cholesterol: 59mg
Sodium: 1098mg
Fiber: 2g
Sugar: 5g
Learn more about using your summer harvest…
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