Bacon and tomato tarte Tatin with cos salad Recipe
Ingredients
250g mixed baby tomatoes, halved
8 streaky bacon rashers
1 sheet frozen butter puff pastry, thawed
1 egg, lightly beaten
1/3 cup (100g) aioli
1/2 lemon, juiced and finely zested
1 teaspoon Dijon mustard
1 baby cos lettuce, leaves separated
Flat-leaf parsley leaves, to serve
Bacon and tomato tarte Tatin with cos salad Recipe
Method
Step 1
Preheat the oven to 200C. Grease a 23cm square baking dish.
Step 2
Squeeze seeds and excess liquid from tomatoes and discard. Arrange tomato and bacon over the base of the baking dish.
Step 3
Season and bake for 10-12 minutes until bacon is starting to crisp. Place puff pastry over the top of the bacon and tomatoes, tucking the edges under. Brush with beaten egg and return to the oven for 20 minutes or until golden and puffed. Remove from oven and set aside to rest for 5 minutes.
Step 4
Meanwhile, combine aioli, lemon zest and juice, and mustard in a bowl. Invert tart onto a serving plate. Serve topped with lettuce and parsley, with lemon aioli on the side.
Ingredients
250g mixed baby tomatoes, halved
8 streaky bacon rashers
1 sheet frozen butter puff pastry, thawed
1 egg, lightly beaten
1/3 cup (100g) aioli
1/2 lemon, juiced and finely zested
1 teaspoon Dijon mustard
1 baby cos lettuce, leaves separated
Flat-leaf parsley leaves, to serve
Bacon and tomato tarte Tatin with cos salad Recipe
Method
Step 1
Preheat the oven to 200C. Grease a 23cm square baking dish.
Step 2
Squeeze seeds and excess liquid from tomatoes and discard. Arrange tomato and bacon over the base of the baking dish.
Step 3
Season and bake for 10-12 minutes until bacon is starting to crisp. Place puff pastry over the top of the bacon and tomatoes, tucking the edges under. Brush with beaten egg and return to the oven for 20 minutes or until golden and puffed. Remove from oven and set aside to rest for 5 minutes.
Step 4
Meanwhile, combine aioli, lemon zest and juice, and mustard in a bowl. Invert tart onto a serving plate. Serve topped with lettuce and parsley, with lemon aioli on the side.
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