Recipes from An Epicurious Lifestyle's kitchen

Tag: Sparkling Wine

Salmon Cakes with a Hoisin Sauce

Salmon Cakes with a Hoisin Sauce

I grilled some salmon last night and had a bit left-over so; I decided to make salmon cakes that I served with a hoisin sauce ~ delicious! I took my basic crab cake recipe and tweaked it. Ingredients ½ pound of cooked/grilled salmon 1/4 a yellow […]

Spanish Tortas, Machego Cheese and Pickled Jalapeno’s

Spanish Tortas, Machego Cheese and Pickled Jalapeno’s

We had some friends stop by this gorgeous (79 degrees) Sunday afternoon so, I put together a bite to eat and of course some Sparkling wine. I rummaged through our fridge and pantry and came up with this delicious appetizer: Spanish Tortas served with Machego Cheese and […]

Tomato and Basil Tarte Tatin

Tomato and Basil Tarte Tatin

Tomato and Basil Tarte Tatin

Yield: 8 Servings   Time: 55 Minutes

 

This recipe comes from the Cooking Channel’s Simply Baking with Lorraine Pascale. She is from the UK and that’s why she says a squidge of honey…gotta love their slag words! I had to make this twice, because the first round I made, I forgot about because I was busy being a bad guy while playing Batman and Robin with Pierce!

Make sure you pour off the extra juice, other wise you could end up with soggy pastry. This would be great for a girl’s luncheon with a nice salad and sparkling wine of course!

INGREDIENTS

50 vine-ripened cherry tomatoes

2 tbsp vegetable oil

Large pinch of sea salt

Freshly ground black pepper

1 squidge of honey or 1 tbsp superfine sugar

Handful of bread crumbs

All-purpose flour, for dusting

1 lb 2oz/500g homemade or store-bought puff pastry

1 egg, lightly beaten

Small bunch of fresh basil or mint leaves

2 tbsp extra-virgin olive oil, for drizzling

Equipment: 8in (20cm) ovenproof skillet. If you don’t have one, cook the tomatoes in a skillet, then transfer to an 8in (20cm) cake pan for baking

DIRECTIONS

Preheat the oven to 400 degrees.

Place the tomatoes in the skillet with the vegetable oil, salt and pepper, and honey or sugar. Arrange together as tightly as possible. Sprinkle the tomatoes with the bread crumbs – this will soak up some of the juice which comes out of the tomatoes during cooking. On a well-floured counter, roll out a circle of puff pastry the same size as the top of the skillet. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased.

Brush the pastry with the lightly beaten egg on the top only. It does seem a bit pointless, as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!

Bake in the oven for 20 to 30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and let sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the skillet. Using oven gloves press the plate down hard and then quickly flip the whole thing so the skillet is upside down and the plate is on the bottom. I do this over the sink because there is usually some leakage!

Remove the skillet. Once the tart is cold, rip up some basil or mint leaves and drizzle with extra-virgin olive oil. Add salt and pepper if required. Serve cold with cold meats, cheeses, olives, or salads.

Peter’s Wine Pick: J’s Sparkling Wine
~Happy Cooking!