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Home Dish Confit tomato and aubergine tarte tatin

Confit tomato and aubergine tarte tatin

Name: How to cook Confit tomato and aubergine tarte tatin - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2- 3 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Confit tomato and aubergine tarte tatin

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Ingredient

Food ration :

Serves 2- 3 servings

Cooking time :

2 hours 45 minutes

garlic cloves, cut in half

1/2

quantity Confit tomatoes, well drained of oil

1/2

quantity Confit aubergine, well drained of oil, omitting the anchovies

1/2 tsp

herbes de Provence

250 g

all butter puff pastry

Leaves

from a few thyme sprigs

1 kg

tomatoes, cut in half

2 cloves

garlic, bashed but left whole

A few

fresh thyme sprigs

300 ml

olive oil

1 tbsp

balsamic vinegar

600 g

(about 2) aubergines, sliced into rounds

1 tbsp

fine salt

5 cloves

garlic, chopped

1-2

small dried chilies or a large pinch of chilli flakes

salted anchovy fillets, chopped (optional)

Cooking instructions

* Step 1

To make Confit tomatoes:

* Step 2

Arrange the tomatoes, cut side up, in a roasting tin big enough to hold them in one layer and season with salt and pepper.

* Step 3

Nestle the garlic cloves and thyme springs among the tomatoes, then pour over the oil and balsamic vinegar.

* Step 4

Put the tomatoes in the oven and cook them for 2 - 2 1/2 hours.

* Step 5

Pack into sterilised jars with juices and oil and allow to cool, then store in the fridge. Allow to come up to room temperature before using to liquefy oil.

* Step 6

To make Confit aubergines:

* Step 7

Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry them with kitchen paper. Discard any juices.

* Step 8

Pour oil into a roasting tray and add the garlic, thyme, chillies and anchovies, if using. Warm the oil on the hop, then submerge the aubergines slices in the oil.

* Step 9

Put the tray in the oven and cook for about 2 hours.

* Step 10

Pack the aubergine slices into sterilised jars and top up with flavoured oil. Screw on the lids and leave to cool, then store in the fridge. Allow to come up to room temperature before using to liquefy the oil.

* Step 11

To make the Convid tomato and aubergine Tarte Tatin:

* Step 12

You need a 20 cm fixed-base cake tin or an ovenproof frying pan. Rub the inside of the tin or pan with the cut garlic cloves.

* Step 13

Arrange the confit tomatoes, cut side down, over the base. Next arrange a layer of confit aubergines over confit tomatoes.

* Step 14

Sprinkle with the herbes de provence and season with salt and pepper.

* Step 15

Roll out the puff pastry into a disc a little larger than the tin of pan to allow for shrinkage and place it over the aubergines. Bake the tart for 25 - 30 minutes, until the pastry has risen and is golden and crips.

* Step 16

Remove the tart and allow it to cool a little. Carefully cover the tin or pan with a plate and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate.