Gluten Free Tomato Tarte Tartin. Place slices on a paper towel and sprinkle with salt. Great recipe for Gluten Free Tomato Tarte Tartin. So easy and yet so good! #glutenfree #vegan Of course you could do the same with normal puff pastry too!
Tomatoes get placed on the top of the tart and are roasted to perfection before devouring.
I use a combination of Gluten Free flours to make this base suitable for those with a gluten intolerance, but feel free to use your normal flour favourite instead.
If you are looking to take this tart to work, to an external event or just want to enjoy on a long summer walk, avoid packing it in containers that can cause the tart to sweat.
You can cook Gluten Free Tomato Tarte Tartin using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Gluten Free Tomato Tarte Tartin
- It's 1 packet of ready rolled gluten free puff pastry.
- You need 4 of tomatoes.
- You need 1 tsp of balsamic vinegar.
- You need 1 tsp of honey.
- Prepare 1/2 tsp of dried basil.
- Prepare to taste of Salt and pepper powder.
A tarte tatin is a very French business. And a tomato tarte tatin is everything I love about summer. It's sunshine on your plate: a blend of sweet and savory flavors; it's a beautiful burst of color on your table too. So pretty and full of joy!
Gluten Free Tomato Tarte Tartin step by step
- Preheat the oven to 200 C and cut a circle out of your pasty by cutting it slightly smaller than your oven proof frying pan..
- Slice the tomatoes in half or into 3 depending on their size and the size of your pan. I test arranged mine in the pan here to make sure I had enough room..
- Mix the tomatoes with the vinegar, honey, herbs, salt and pepper.
- Arrange your tomatoes, cut side down in your oven proof frying pan..
- Lightly grease any excess pan around the tomatoes and then lay a circle of pasty over the top..
- Roast in the oven for 30 minutes. Use oven gloves taking the pan out and holding the handle as you turn the tart out onto a plate!.
Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. TARTINE: A Classic Revisited now out. If you are dairy-free, you can still make this tart.
