Cheesecake tropicale con cavolfiore
second courses from Italy
Tatin of cherry tomatoes!
Tatin of cherry tomatoes!
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Delicious also cold, I propose it with homemade brisè, but you can also use a packaged base (even the pastry)
preparation
step 1
These doses are for a 20 cm pan. Sift the flour and add the salt and the cold butter cut into cubes. We work with a fork or in a food processor, so as not to overheat the dough.
step 2
We must crumble the butter with the flour, before adding the water, little by little, until you get a loaf that, I repeat, we have to work as little as possible.
step 3
We form a ball and wrap in the film, before storing it in the fridge to rest for at least half an hour.
step 4
Now let's dedicate ourselves to the tomatoes, cut them in half, so as to have two small domes that we arrange to drain on the absorbent paper, so that they lose the excess of water.
step 5
We sauté them in a pan with oil, for about 1 minute, then add the sugar and vinegar over high heat for one or two minutes. Let it cool.
step 6
We line the pan with a baking paper disc and arrange the tomatoes. If you have the patience to keep them, you can also put them upwards, I'm not patient and I've arranged them like that!
step 7
Roll out the dough with a rolling pin and cut a circle that covers our tomatoes, prick it with a fork so that it does not swell in cooking.
step 8
And then, in a hot oven at 200 ° for 20 minutes, or until golden brown.
step 9
Let it cool a few minutes before turning on a serving dish and garnish as you wish! I crumbled on top of the feta and I finished with chopped parsley. It is also very cold!