Tomato and Feta Tatin Recipe
Category: Savory Pies
Serves: 4
This savory tomato and feta tatin is a delightful dish, perfect for a light lunch or dinner, with the combination of caramelized tomatoes, creamy feta cheese, and a crisp, buttery pastry crust. Inspired by the classic French tatin, this recipe brings together simple ingredients in a beautiful and delicious way.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| All-purpose flour (00 flour) | 200g |
| Cold water | 70ml |
| Cherry tomatoes | 450g |
| Feta cheese | 50g |
| Stale bread | 30g |
| Fresh thyme | 4 sprigs |
| Extra virgin olive oil | 4 tbsp |
| Balsamic vinegar | 3 tbsp |
| Raw cane sugar | 2 tsp |
| Dried oregano | 1 tbsp |
| Garlic | 1 clove |
| Freshly ground black pepper | To taste |
| Fine salt | To taste |
Nutritional Information (per serving)
Note: The following values are estimates based on standard portions and may vary based on specific ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 8g |
| Carbohydrates | 32g |
| Fat | 17g |
| Fiber | 3g |
| Sugars | 6g |
| Sodium | 450mg |
Instructions
Step 1: Prepare the Pastry Dough
To start making the tatin, prepare the shortcrust pastry (pasta brisée) by blending together 200g of flour and 100g of cold butter in a food processor. Pulse until the mixture resembles coarse breadcrumbs. Transfer this mixture to a bowl and add the cold water gradually. Mix with your hands or a spatula until the dough comes together. Once formed, wrap it in plastic wrap and refrigerate for at least 30 minutes to chill.
Step 2: Prep the Tomatoes
While the pastry is chilling, prepare the cherry tomatoes. Cut each tomato in half lengthwise, discarding the seeds and excess juice. To ensure the seeds are fully removed, gently squeeze each tomato half before discarding. Strain the juice through a fine sieve, reserving it for later use in the sauce. This step helps ensure the tatin doesn’t become too watery.
Step 3: Sauté the Garlic and Tomatoes
In a 24cm (9-inch) skillet that can go from stovetop to oven, heat 3-4 tablespoons of olive oil over medium heat. Finely chop the garlic and sauté it in the hot oil for about 1 minute, just until it becomes fragrant. Add the fresh thyme to the pan, then place the halved tomatoes in the skillet with the cut sides facing upwards. Arrange the tomatoes in concentric circles, ensuring they fit snugly together, covering the entire surface of the pan.
Step 4: Season the Tomatoes
Season the tomatoes with salt, freshly ground black pepper, raw cane sugar, and oregano. Pour the reserved tomato juice over the tomatoes, ensuring they are well coated. Add balsamic vinegar for an extra touch of sweetness and acidity. Allow the tomatoes to simmer over low heat for about 15-20 minutes, or until the tomatoes have softened and the liquid has reduced slightly. Stir occasionally, but be gentle to prevent disturbing the arrangement of the tomatoes.
Step 5: Prepare the Pastry for Topping
While the tomatoes cook, remove the chilled pastry dough from the refrigerator. Lightly flour your work surface and roll out the dough to fit over the tomatoes in the skillet. You can roll the dough onto a rolling pin and unroll it over the tomatoes to avoid tearing. Gently press the edges of the dough to form a crust around the tomatoes. If you like, use your fingers to crimp the edges for a more decorative look.
Step 6: Add the Feta
Cut the feta cheese into small cubes and scatter it evenly over the tomatoes, allowing the creamy cheese to melt and infuse the tatin with its flavor during baking.
Step 7: Bake the Tatin
Preheat your oven to 180°C (350°F) for static heat, or 160°C (320°F) for convection. Bake the tatin for about 30 minutes, or until the pastry is golden brown and cooked through. The edges should be crisp, and the tomatoes will have caramelized in the pan.
Step 8: Flip the Tatin
Once baked, allow the tatin to cool for about 10 minutes before flipping it onto a serving plate. Be careful not to let it cool too long, as the juices may stick to the pan if left for too long.
Step 9: Serve
Carefully flip the skillet over onto your serving plate. Let the tatin rest for a few moments before slicing and serving. The tomatoes should be beautifully caramelized, with the feta melted into the savory pie. Serve warm as a delicious appetizer or a side dish alongside a fresh green salad.
Tips for Success:
- Ensure your tomatoes are as dry as possible to prevent excess liquid from affecting the texture of the tatin.
- If you don’t have a skillet that is oven-safe, transfer the tomatoes and their juices to a baking dish before topping with the pastry.
- The tatin can be served warm or at room temperature, making it a versatile dish for gatherings or picnics.
This Tomato and Feta Tatin is an elegant yet simple dish that will impress your guests with its rich flavors and beautiful presentation.
