Tatin tomates/échalotes a u caramel salé



  • Shortcrust pastry or shortbread
  • 1 C. c. coarse salt
  • 1 C. at s. powdered sugar
  • 4 tomatoes
  • 4 shallots
  • 1 knob of butter
  • 4 slices of coppa
  • Salt pepper

Preheat the oven to 210°C-420 (th. 7).
In a saucepan, melt the sugar and salt until the caramel blonde.
Cut the tomatoes into slices using the mandolin, mince the shallots and brown everything over high heat in the caramel, adding a knob of butter.
Line the bottom of the mold with the caramel and the vegetables. 
Salt, pepper. 
To pile coppa slices and cover with the dough.
Bake for around 20 mins. Serve warm with a green salad.


 

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