Traca - question about your tomato tatin up at #27807...

[cheezz]

I roasted a mess of tomatoes - 425 deg for almost 1 hour. Nicely caramelized. Can I use those in this recipe, or will they just burn?

 

[traca]

Nice idea, but I wouldn't use them. In the recipe, the reduction and carmelization is in the baking.

So, basically, in my mind, doubling that would take them too far.

 

[angak1]

try them on top of the whipped feta dip---adding the viniagrette. it will be lovely

 

[cheezz]

Thanks for that! Can I cool the pre-cooked tomatoes and assemble the night before?

 

[cheezz]

Oh yes, I've already sent that to my sister smileys/smile.gif

 

[traca]

I'd cook the tomatoes the night before, but not assemble in case moisture would leach

into the dough, causing an unpleasant impact. My strategy would be to roast the tomatoes the day before, get the pan ready except for topping it with the crust. The next day, bring the pan back to room temperature, top with the crust, then bake.

Take a look at the photo. What you're aiming for is something like a fruit crostada, but by roasting the tomatoes, you concentrate the flavor, and wick away moisture that could impact the crust.

But you're a more experienced baker than me. If you would assemble a pie the night before and bake it the next day, I'd use that as a guideline.

 

[cheezz]

I'll be using my beefsteaks instead so am certainly worried about moisture.

Will have to just try it and report back smileys/smile.gif

 

[traca]

I'd remove the seeds and gel around them to strip out some moisture.

 

[cheezz]

I seeded, removed gel and patted dry. Was able to jam in 2 lbs worth. Still had to drain

TWICE during baking. I roasted them an extra 10 min though 20 min. more wouldn't have been too much. After assembly and baking 10 min, it still needed another 12 min. Oven is calibrated correctly, I just think 350 deg is too low. The flavor was amazing - I used the herbs de Provence and lots of sage.

Have more ripening on the vine and can't wait to make this again!