A different, elaborate and, above all, flavor. On this occasion you will learn to prepare this exquisite TatÃn de Tomate cake, ideal to surprise your guests and stay as the perfect host. They are so cute that it is sad to eat them, right? But then you are glad to have done it! Take note of the ingredients and put down to work.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make tomato tatin cake: |
| 4 Mature ball tomato units para the filling: 2 slices of integral bread 3 units of mushrooms shiitake dry UNMAKERED yeast 1 pinch of salt 1 pinch of pepper | For the sauce: 1 bunch of parsley leaves 1 jet of olive oil liquid of the remaining tomatoes 1 jet of liquid of the soaking of the mushrooms ¼ teaspoon of rubber xantana 1 pinch of salt 1 pinch of pepper 1 Broken Mass Package |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make tomato tatin cake:
1. The first thing we are going to do is prepare the tomatoes. To do this, cut the lid of the four tomatoes, empt them with a small spoon (reserve the filling), add salt to taste inside and put them face down. Apart, beat the pulp of the tomatoes you removed together with the tapas, leaving some whole pieces. Tell it with a bowl under to reserve the juice and stir the pulp with a fork to collect all possible liquid.
2. Now we go for the filling of the tomatoes. To do so, cut in squares the slices of bread and soak the shiitake mushrooms, then pike them finely. Reserve the soaking liquid. Try to acquire good size mushrooms, if they are small add a couple more. You can discard the foot from mushrooms.
3. Fry the breadcrumbs and mushrooms in hot olive oil until golden brown, but without burning. When they are fried, add these ingredients and their oil to the blender or blender container. It also incorporates the tomato pulp (not the cast liquid), the cornstarch and the bunch of chopped parsley. Báte it with intermittent movements to prevent the bread from being crumbled at all.
4. If you consider it necessary and want to get a more humid filling, you can add a little of the drained liquid of the tomato pulp. Add the yeast, salt and pepper to taste and integrate.
5. Now that we have the filling ready, the time has come to mount the TatÃn cake. Thus, fill the tomatoes with the previous preparation without leaving holes, as seen in the photograph.
6. Take four molds, which may well be cups or glasses, cover the inside with oil and sprinkle breadcrumbs. Add the tomatoes inside, look at the image. Extend the broken dough, cut circles of the same diameter as the mold and cover the tomatoes with them. When covering them with the dough, do not squeeze, leave it loose and form some folds. If you wish, you can make the broken dough yourself following this simple recipe.
7. Bake the tatt cakes of tomato at a moderate temperature for 15-20 minutes, or until you observe that the dough is gently golden. Remove the molds from the oven when it is and let it temper.
8. While we let the cakes be turned, we prepare the parsley sauce. To do it, add parsley bunch to the blender or blender container, covers with olive oil, incorporates the liquid of the excess tomatoes, a jet from the liquid of the soaking of the mushrooms you reserved and the xantana rubber. Beat everything until you get a homogeneous sauce, splash the taste. Xantana rubber is nothing other than a multipurpose thickener to make creamy sauces, without fatty materials.
9. Unmold the TatÃn tomato cakes when they have turned and serve them with creamy parsley sauce. You can accompany the cake with chickpea flap. I hope you liked it, that you are encouraged to prepare this recipe and tell me how it was. More delicious and unique recipes such as on my blog Target = _blank rel = NOFOLWCOCINA WITH GREEN LIGHT.
