Tomato Tarte Tatin

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I saw these lovely tomatoes on my friend, Sophia Lindop’s blog and it immediately inspired me to do something with the lovely tomatoes in my fridge…. sadly not from my own garden, like hers!!There are so many delicious recipes for tomatoes, but I felt like a Tarte Tatin.
A classic Apple Tarte Tatin has lots of butter and sugar and we all know that those ingredients are definite no-no’s when trying to eat a little more healthier! So, although I chose the name for this recipe, I broke every rule for making a classic Tarte Tatin. I roasted the tomatoes in the oven with salt, pepper and a pinch of sugar and I made a pastry with wholemeal flour and used a little oil instead of butter……

Tomato Tarte Tatin

For the filling
1 large onion – cut in thick slices
about 10 small tomatoes- halved
EVO
salt and pepper
a little sugar

Preheat oven to 220C
Place halved tomatoes in the hot oven and roast for about 20 minutes. In the meantime, heat a skillet with a metal handle. Add a little oil and brown the onion slices . Now add the tomatoes, cut side down. Let it cool down a bit while you make the pastry.

For the pastry

2 cups wholemeal flour
2 eggs
1/2 cup oil
1/2 cup low-fat milk
salt/pepper
2 tsp baking powder

Mix all the ingredients together and roll out. Cut a cirle the size of your pan and place the pastry over the tomatoes and onions…..fold in on the sides. Bake in a hot oven until the pastry has browned. There is enough pastry for another tart. I made another flavor…recipe to follow!!! Serve with a salad and something cold and crisp to drink!!!!
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I received two awards and will reveal all when I am not in such a hurry…I want to take my time!!!

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