Let’s replace the accident reverse cooking of Tatin sisters by tomato one
Greek tomato is maybe the easiest thing to cook well, as its intense flavors transform simple dishes into waow lunch. From simple tomato mozarella style to greek salad, dakos rusk bread with crushed tomato, greek recipes with tomato are countless. Let’s ad a new one, adapting the accidental reverse cooking of recnh Tatin sisters, who invented the famous Tatin apple pie, to tomato.
-250 gr Cretan Myzithra Fresh Cheese (if not available a fresh cheese of the ricotta type.
-Syrup “Petimezi” of Cretan grapes. (Grape juice reduced for more than 24 hours) If not, balsamic syrup
-250 gr of puff pastry
-Balsamic vinegar, olive oil
-Salt, pepper, smoked Epirus paprika (Greece) or Spanish or hungarian roasted paprika
-Basil leaves for decoration
.1 Cut puff pastry circles with a cookie cutter. Place the circles on a baking sheet with parchment paper, possibly cover with another parchment paper to put a weight on and prevent the puff pastry from rising too high. Bake in the oven at 180° for 10 minutes.
2. Cut the tomatoes into thin wedges and bake them for 20 minutes in the oven at a maximum temperature of 150° to let them brown,
3. 15 minutes before serving, cut the myzithra cheese into 1 cm thick slices with a cookie cutter (the same size as the puff pastry). In small mussels the size of puff pastry, first place a little olive oil mixed with petimezi syrup and a drop of balsamic vinegar. Rub the mold with the mixture
. 4. Then arrange the tomato wedges, myzithra cheese, spices and puff pastry. Heat for 10 minutes at 170°. Unmould by turning over on a plate, decorate with a basil leaf