Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Tomato tarte tatin
The French tarte tatin is a refined classic, traditionally made with apples. This version with fully ripe tomatoes is at least just as delicious.
Ingredients: 2 servings
Preparation time: 2 hours
Difficulty level: 2 out of 5
Preparation time: 2 hours
Difficulty level: 2 out of 5
| Ingredients | ||
|---|---|---|
| 1 | tart pan, 20 cm in diameter with a solid base | |
| 2 | kg | tomatoes |
| 3 | tablespoon(s) | olive oil |
| 3 | garlic cloves, finely chopped | |
| 1 | teaspoon(s) | powdered sugar |
| ½ | teaspoon(s) | salt |
| A few sprigs of thyme | ||
| 1 | round sheet of butter puff pastry | |
| A few sprigs of basil | ||
| 2 | tablespoon(s) | pine nuts |
Preparation
Preheat the oven to 180 °C. Halve the tomatoes, remove the seeds with a teaspoon, and pat them dry thoroughly with kitchen paper. Arrange them cut-side down on a baking tray lined with parchment paper, season with salt and sugar, and add garlic, olive oil, and thyme. Roast in the oven for 1 hour. Make sure the tomatoes do not brown too much; if necessary, reduce the temperature to 160 °C. This step can be prepared the day before.
Brush the tart pan with olive oil and arrange the tomatoes tightly and slightly overlapping, skin-side down. At this stage, the skins of some tomatoes can be easily removed—this makes the tart even more delicate.
Trim the puff pastry to size, place it over the tomatoes, and tuck the edges slightly underneath. Prick several times with a fork and bake in a preheated oven at 200 °C for 25 minutes.
When removing from the oven, place a suitable plate over the tart pan, invert it, and carefully lift off the pan. If some tomatoes stick, simply place them back onto the tart. Let cool slightly, then garnish with lightly toasted pine nuts and basil leaves and serve.
Mozzarella di bufala with olive oil and/or a green salad pairs well with this dish.
Drink recommendation
Rosé Brut Reserve 2015
Domaines Kilger
92 Falstaff points
Bright copper-gold color with a delicate mousse. Notes of strawberry jam, a hint of honey, red cherries, and a touch of apricot jam. Full-bodied, with well-integrated acidity, fine fruit nuances, and a lingering finish with hints of heart cherries. A distinctive style and a versatile food pairing.
