Recipe courtesy of Lynn Crawford
Recipe courtesy of Lynn Crawford
Watch how to make this recipe.
Tomato Tart Tatin with Thyme Whipped Goat Cheese
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 427
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 11 g
- Cholesterol
- 39 mg
- Sodium
- 749 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 427
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 11 g
- Cholesterol
- 39 mg
- Sodium
- 749 mg
Ingredients
Thyme Whipped Goat Cheese:
Tomato Tart Tatin:
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Directions
- For the goat cheese: Using a food processor, add the goat cheese, cream and thyme leaves and pulse until smooth. Season with salt and pepper. Refrigerate until ready to use.
- For the tart tatin: Preheat the oven to 350 degrees F.
- Give the cherry tomatoes a squeeze to remove the seeds. Divide the butter among each cup on a small muffin tray. Sprinkle them with sugar. Fill each cup with cherry tomatoes, adding a layer of sun-dried tomatoes in the middle. Cover loosely with foil and bake for 30 minutes.
- Gently press down the tomatoes, molding them into the shape of the cups. Increase the temperature to 425 degrees F.
- Roll the pastry out to 1/8-inch thick. Cut out circles to fit the muffin cups, and poke them all over with a fork. Top each cup with a pastry circle, pressing to seal. Bake until golden brown, 10 to 15 minutes.
- Remove and let cool for 15 minutes. Run a small knife around the rims and invert the tarts onto a plate, topping with a small spoon of the thyme whipped goat cheese.
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