Question on Tomato Tatin....

[sallybr]

hi, guys and girls

how far in advance can you make it? Does it need to be gently re-warmed in a low oven before serving????

thanks!

 

[karennoca]

I do mine in puff pastry, brown it in the morning, then let it sit on the baking tray

lightly covered with paper towels. I cut my tomatoes in the after noon, let them sit on paper towels to drain, they put together to cook. I have done this an hour before dinner, served at room temp. I may make a different one than you do.

http://food52.com/recipes/30465-heirloom-tomato-caprese-tart

 

[sallybr]

Nice recipe too... the tomato tatin is a little different, though...

here is a link to the recipe, that got some nice reviews here...

http://www.designsponge.com/2013/08/in-the-kitchen-with-whip-clicks-tomato-tartin.html#more-182328

http://www.designsponge.com/2013/08/in-the-kitchen-with-whip-clicks-tomato-tartin.html#more-182328

 

[karennoca]

Ah yes, I recall seeing this one. I love the idea or roasting the tomatoes

This one will have a richer, more concentrated taste.

 

[traca]

I like it at room temperature too, but if you want to heat it, yes, I'd do it in the oven.

 

[sallybr]

THank you! That will be perfect! smileys/wink.gif