Many of us are harvesting them and every recipe with tomatoes is welcome. This is very tasty! Try it.
Ingredients for 6 people
For the pastry:
- 250 g of flour
- 180 g of butter
- 60 g of cold water
- 5 g of salt
- 20 g of sugar
For the filling:
- 10 tomatoes, of the kind that grow in bunches
- 100 g of slightly stale bread
- 40 g of Parmesan cheese (Parmigiano Reggiano if possible)
- thyme, marjoram, oregano, parsley, basil
- 20 g of pine nuts
- extra-virgin olive oil
For the pastry: pour the flour, salt and sugar into your food processor, turn it on and add the butter, cold and cut into small pieces. Finnish this operation quickly then turn the mixture, which will have a sandy texture, out onto your work surface, add the water gradually and mix rapidly until you obtain a smooth dough. Cover with cling film and place in the fridge for at least two hours.
Blanch the tomatoes in boiling water and then remove their skins. Cut them in half, remove the seeds and put them on one side, sprinkle the tomatoes with salt and leave them upside-down for about ten minutes so they loose part of their water. Break up the bread coarsely, add the chopped aromatic herbs, the Parmesan, toasted pine nuts, salt and pepper, filter the tomato seeds and add the tomato water to the panzanella. Fill the tomatoes with the panzanella, place them in an oven dish covered with greaseproof paper, season with a drizzle of oil, then roll out the pastry and put it on top of the tomatoes. Make holes in the pastry with a fork and bake in the oven, at 200 °C, for roughly 20 minutes, until the pastry is golden brown. Leave to cool and then turn the tarte tatin over, upside-down, onto a plate and serve.
* Panzanella is a traditional dish from central Italy, made with stale bread – which is soaked in water and then squeezed – onion and basil, seasoned with extra-virgin olive oil, salt and vinegar. More recent versions also include pieces of fresh tomato and cucumber.