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FareShare Gazette Recipes -- September 2009 - T's


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Tomato Tarte Tatin

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* Exported from MasterCook *

Tomato Tarte Tatin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-10 Sep 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
1/4 cup red wine vinegar
12 ripe plum tomatoes -- about 2 pounds,
cored, quartered and seeded
1 tablespoon minced fresh oregano leaves
2 small shallots -- minced
2 tablespoons olive oil
Sea salt -- to taste
Freshly ground black pepper -- to taste
1 sheet prepared puff pastry
4 ounces fresh mozzarella cheese -- thinly sliced

Preheat the oven to 375F. Oil a 7-inch round, at least 3-inch deep, baking

Heat the sugar and vinegar in a small saucepan over medium-heat. When the
liquid boils, cook for 3 to 5 minutes, or until syrupy. Set aside.

Place the tomatoes in a large bowl. Add the oregano, shallots, olive oil,
salt and pepper; blend gently. Arrange a layer of tomatoes on the bottom of
the baking dish in a circular pattern. Carefully spoon the remaining
tomatoes on top. Pour the vinegar-sugar syrup over the tomatoes. Bake for 1
hour. Remove from the oven and cool slightly.

Cut the puff pastry in a circle, placing it on the top of the pan and over
the tomatoes, without crimping it down. It should just reach the outer
edges of the baking dish. Bake for 20 to 25 minutes or until golden. Remove
from the oven and cool for at least 15 minutes.

Invert the tart onto a serving platter and arrange the cheese slices on top
in a circle pattern. Serve warm or at room temperature.

Serves 4.

Loosely based on the classic tarte Tatin from the French Tatin sisters,
this elegant tart is remarkably easy. Meaty Roma, or plum, tomatoes make
for the prettiest and most uniform look. Make sure to let the tart rest for
at least 15 minutes before inverting the prevent the crispy crust from
becoming soggy.

Description: "Tomatoes"
Cuisine: "French"
Source: "Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora,
Harvard Common Press, 2006"
S(Formatted by Chupa Babi): "Aug 2009"

Contributed to the FareShare Gazette by Chupa; 9 September 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 114 Calories; 7g Fat (51.5% calories from 
fat); trace Protein; 14g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

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