tomato tatin, curry & garlic close up right

Tart Tatin

The original Tart Tatin is a classic apple tart which is baked upside down. Typical for these is, that the apples are baked on a layer of caramel and then being topped with a thin base of puff pastry. One says that it got invented by mistake in the 1900´s as the old lady Tatin dropped an apple tart. She then just put it back in the baking pan, the apples facing the ground and covered it with a layer of puff pastry. Once again necessity is the mother of invention.

Tatin today…

…is served in many variations. You get it with pears, plums or apricots to name just a few. As you already discovered on my blog, I am a huge fan of keeping up with the classics. So I thought of my interpretation for this dish and was quite certain of tomatoes to be the main actor for it, to go rather savory ways. The idea grew but there was still something missing and I asked one of my chef friends what he likes to be accompanied with tomatoes. He told me a few things and curry caught my attention straight away. I usually serve my Tatin with ginger and crème fraîche, so my conclusion was this tasty and beautiful looking curry crème fraîche. Et voila…a great starter for your next gathering.

Puff Pastry

This is one of these things a motivated hobby chef has to do at least once. Of course I know you can easily get ready to bake doughs in every super market, but give it a go. You will see that your bakeries will taste much better and not just because of your efforts. Imagine folding the butter filled dough four times and afterwards seeing all the layers rise in the oven. Pure kitchen magic…

In the recipe underneath I wrote to prepare the dough and freeze the most of it for later. Just leave the rest of the dough for the next bakery you want to use it for. One can of course not always find the time to make a dough from scratch. And so you can make Tatins today, cheddar sticks tomorrow and cherry pastries the day after. All you need is already done on the first day. Be clever and still do your own homemade food.

For today just enjoy your baking.

basket with garlic three different tomatoes on wooden board

curry in brass measuring spoon creme fraiche

puff pastry step 1 puff pastry step 2

puff pastry step 3 puff pastry step 4

puff pastry step 5 tomato tatin before baking

Tomato Tatin & Curry Crème Fraîche

For 3 Persons

For the Puff Pastry:

200 ml Water
430 g Flour
25 g Butter
1/2 tsp Salt

250 g Butter

For the Tarts:

2 Green Tomatoes
2 Black Tomatoes
2 Yellow Tomatoes
80 g Sugar
30 ml Water
20 g Butter

For the Curry Crème Fraîche:

1 tsp Curry Powder
100 g Crème Fraîche
Salt & Sugar to Flavor

To Serve:

1 Garlic Clove
30 g Oil
Curry Powder

1. For the puff pastry, knead a dough from the water, flour, butter and salt and leave in the fridge for 30 min.  Afterwards roll out the dough to four times the size of a 250g piece of butter. Cut the butter in halves, place it in the middle of the dough and fold it in. Roll out the dough lenghtwise and fold it as you see in the 8th picture above. Leave it in the fridge for 15 min. and roll it out again but folding it as shown in the 9th picture. Now put in fridge again and repeat the last two steps again. As the dough is plenty now you can store it in the freezer in small pieces and just use what you really need.

2. For the tarts, wash the tomatoes and cut them in quarters to remove their seeds. Keep the seeds aside until serving. Now cut them in stripes. Bring the sugar and water to the boil and leave on the stove to caramelize. Deglaze with butter and directly pour  it in tart pans. Then arrange the tomato stripes on top of the caramel. Roll out a piece of puff pastry to 3mm and take a fork to prick small holes in the dough. Now cut it to the size of the tart pans and put it on top. Bake it for 15-20 min. at 200°C.

3. For the crème fraîche, roast the curry powder in a pan and add crème fraîche afterwards. Cook it at medium heat for a few minutes until consistency thickens. Flavor with salt and sugar and put it aside.

4. To serve, peel the garlic clove, cut it in thin slices and fry it in the oil until golden brown. Then overturn the tarts on a grid and flavor with a little salt. Arrange some curry crème fraîche on a plate and put the tarts on top. Now sprinkle some curry powder on the plate and arrange the crispy garlic and the tomato seeds.

tomato tatin on grid

Tomaten Tatin & Curry Crème Fraîche

Für 3 Personen

Für den Blätterteig:

200 ml Wasser
430 g Mehl
25 g Butter
1/2 TL Salz

250 g Butter

Für die Tarts:

2 Grüne Tomaten
2 Schwarze Tomaten
2 Gelbe Tomaten
80 g Zucker
30 ml Wasser
20 g Butter

Für die Curry Crème Fraîche:

1 TL Curry Pulver
100 g Crème Fraîche
Salz & Zucker nach Geschmack

Zum Servieren:

1 Knoblauchzehe
30 g Öl
Currypulver

1. Für den Blätterteig, aus dem Wasser, Mehl, Butter und Salz einen glatten Teig kneten und diesen 30 Min. kalt stellen. Danach den Teig auf die vierfache Größe von einem Stück Butter ausrollen. Die Butter halbieren, in die Mitte des Teiges legen und darin einschlagen. Nun den Teig der Länge nach ausrollen und wie auf Bild 8 falten, dann für 15 Min. kalt stellen. Jetzt erneut ausrollen, wie auf Bild 9 zusammenlegen und für 15 Min. kalt stellen. Die letzten beiden Schritte nun jeweils wiederholen. Da der Teig mehr als genug sein sollte, kann er in kleinere Stücke geschnitten, eingefroren werden. So kann genau die gewünschte Menge genutzt werden.

2. Für die Tarts, die Tomaten waschen, vierteln und entkernen. Die Tomatenkerne bis zum servieren einkühlen. Nun die Viertel in Streifen schneiden. Den Zucker mit dem Wasser solange kochen, bis er karamellisiert. Nun mit der Butter ablöschen und direkt in die Tartformen verteilen. Jetzt die Tomaten abwechselnd darauf verteilen. Den Teig auf ca. 3mm ausrollen und mit einer  Gabel Löcher einstechen. Dann auf die Größe der Tarts ausschneiden und auf die Tomaten legen. Nun bei 200°C ca. 15-20 Min. gold-gelb backen.

3. Für die Crème Fraîche, das Curry Pulver in einem Topf rösten und danach die Crème Fraîche zugeben. Das Ganze bei mittlerer Hitze etwas einkochen bis die Konsistenz dicker wird. Nun noch mit Salz und Zucker abschmecken.

4. Zum Servieren, zuerst den Knoblauch schälen, in dünne Scheiben schneiden und im Öl ausbacken. Dann die Tarts vorsichtig auf ein Gitter stürzen und mit etwas Salz würzen. Jetzt etwas Curry Crème Fraîche anrichten und darauf ein Tatin setzen. Zuletzt noch etwas Currypulver, die Knoblauchchips und die Tomatenkerne verteilen.

tomato tatin, curry & garlic above tomato tatin, curry & garlic above close up

tomato tatin, curry & garlic close up above right

 

Author

Ben Donath

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