Tomato Tatin with Gluten Free Crust
After the Pissaladière I prepared a few weeks ago, I wanted to try another Provençal dish: the Tomato Tatin. What a better way to celebrate the bounty of the summer than preparing tomatoes freshly picked from Le Potager {Veggie Garden}. Because we try to limit the amount of gluten we are eating, it is always my challenge to try to convert some of my favorite recipes for a gluten free version, so that we can still celebrate the art of eating while keeping our bodies happy.
After some trial and error, the dough ended up looking and tasting like a Pâte sablée, a savory shortbread crust thanks to the use of organic palm shortening. I know ... you will be probably frowning reading these words. However, the one I use is not hydrogenised, contains no trans fats, and comes from eco-friendly sustainable farms. When you are on a vegan or dairy free diet, finding healthy alternative is a challenge, but I am glad I found that product.
This recipe will also be delicious with butter-based homemade or store-bought shortbread crust. Its always good to have options!
Ingredients
(Yield 6 servings)
Crust
1½ cup (190gr) brown rice flour
¼ cup (30gr) toasted pine nuts
½ cup (90gr) organic palm oil shortening*
1 teaspoon of Herbes de Provence {fresh thyme and rosemary}
½ teaspoon of sea salt
*You can substitute the organic palm oil shortening with palm fruit oil or coconut oil
Topping
2 lb (1kg) small ripe tomatoes
3 tablespoon of
Extra Virgin Olive Oil
1 tablespoon of Dijon mustard
1 sprig of fresh rosemary
1 teaspoon brown sugar or raw honey
¼ teaspoon sea salt
Cooking Instructions
First step is to prepare the crust by toasting the pine nuts, being careful not to burn them as this will greatly affect the taste. Once toasted, grind them in the food processor to get a fine flour. Combine the brown rice salt, herbes de Provence, palm oil shortening and toasted pine in a bowl, and mix with your hands until the dough holds together. Wrap the dough with parchment paper and let it rest in the fridge for 45 minutes.
Next is to prepare the tomatoes by rinsing, drying them and removing the stem. Heat a Dutch oven pan with 1 tablespoon of olive oil, then add the tomatoes, rosemary, sea salt, and brown sugar. Cook on high heat, turning your tomatoes often so that they cook evenly. This will make a little mess on your oven top if you are using a pan instead of a Dutch oven ... but it is worth it.
Preheat the oven at 410°F (210°C).
Place your tomatoes on a a 10” (26cm) pie tin with a removable bottom.
Brush them with the mustard and set aside.
Once the dough has rested for 45 minutes, roll it to fit the pie tin. Roll the pastry out between 2 sheets of parchment paper, rolling from center out and turning it to ensure even rolling. Peel off one sheet of baking paper and line the pie tin pastry-side down above the tomatoes. Pell off the remaining piece of paper and gently lift and tuck the pastry into the tin. Trim the edges.
Cook for 10 minutes at 410°F (210°C) then decrease the temperature to 350°F (180°C), and cook for another 20 minutes. Let is rest for at least 5 minutes before flipping the tin over a serving plate.
Enjoy it hot, warm or cold with a fresh garden salad.
Bon Appétit!
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