x
Deborah

Deborah Dana

ImagenReceta
1 Photos
Recipe of Tomato Cake Confit
Deborah

Deborah Dana

x
Select File


Validate Cancel
1
Recipe of Tomato Cake Confit
Recipe

Tomato Cake Confit

3 h
Not so easy
4
Favorites
Collections
Glider
Super List
Upload a picture
To print
This rich puff pastry pie is covered with tomato confit, tomato puree and fennel. It is truly delicious.
Learn more about Deborah Dana

Ingredients

8 servings
  • 8 pieces of tomato
  • 1 piece of onion small chopped
  • 1/2 Cup of olive oil
  • 4 cloves of garlic
  • 1 bunch of fresh thyme (only the leaves)
  • 2 spoonfuls of sugar
  • 1 pinch of black pepper
  • 1 sheet of puff pastry thawed
  • 12 leaves of basil
  • 1 piece of fennel in juliana
  • 1/4 of Cup of chicken soup

    Preparation

    Preheat the oven to 120 degrees centigrade.
    Cut 4 tomatoes in quarters, remove their seeds with a knife and place in a bowl. Season with 2 tablespoons of olive oil, 2 cloves of chopped garlic , half thyme and 1/2 tablespoon of sugar.
    Place the tomatoes in a baking sheet with waxed paper and bake for 2 hours or until they are confit.
    While the tomatoes are cooking, make the tomato puree. Start by peeling the remaining tomatoes, cut into quarters and remove the seeds.
    In a medium-sized skillet heat 2 tablespoons of olive oil, add the chopped onion and 2 cloves of chopped garlic . Brown for 2-3 minutes.
    Add the tomato, the remaining thyme and the remaining sugar. Season with salt and pepper. Cover and cook for 30 minutes or until the liquid has evaporated. The consistency should be almost like a jam. Get out of the fire.
    In another pan heat 2 tablespoons of olive oil over medium heat. Add 1 clove of chopped garlic and the fennel in julienne. Sprinkle a little sugar, add the chicken stock and allow it to cook until all the liquid has evaporated. Season with salt and pepper and remove from heat.
    Preheat the oven where you will cook the cake at 200 degrees Celsius.
    Place the puff pastry in front of you and cut into three rectangles of 6 x 18 cm (approx). Cut a rectangle with a sharp knife in 6 strips of approx. 1 cm wide.
    Place the other two rectangles in a baking sheet at least 3 cm apart.
    With a little water humidify the edges of the 2 rectangles and place on the edges the strips that cut from puff pastry. Press lightly so that they stick together.
    With a fork, make holes in the cake to avoid overcooking and with a brush paint the cakes with a little olive oil. I baked for 20 minutes.
    Remove the cake from the oven and divide the tomato puree into the 2 pies and glaze the whole cake with a spoon. Then place the fennel on the two pies and the confit tomato.
    I baked the pies for 10 more minutes or until the dough is lightly browned.

    PRESENTATION

    Decorate the cakes with basil before serving and season with salt and pepper.

    TIPS

    This cake can be eaten cold or hot. Enjoy

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    15.4
    kcal
    0.8%
    Carbohydrates
    4.0
    g
    1.3%
    Proteins
    0.2
    g
    0.4%
    Lipids
    0.1
    g
    0.2%
    Fiber
    0.0
    g
    0.0%
    Sugar
    3.9
    g
    4.3%
    Cholesterol
    0.2
    mg
    0.1%
    Esha
    Rate this tip
    Ratings (0)
    Be the first to give a rating

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES

    Cake Pops

    3 Comments

    Panqué Style Fruit Cake

    0 Comments

    Naked Cake

    2 Comments

    Confetti Crepes rolls

    0 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING