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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On a lightly floured work surface, roll out the puff pastry to an even 1/8-inch thickness. Cut into a round about 10 1/2 inches in diameter and place in the freezer for about 15 minutes. | 2. Preheat the oven to 400é. Select an ovenproof frying pan 10 inches in diameter. Place over high heat and melt the butter with olive oil. Add the sugar and stir for 45 seconds. Add the shallots and toss for 30 seconds. Add the water, cover, reduce heat to low, simmer until evaporated, about 5 minutes. Let cool completely. | 3. Distribute the shallots evenly in the pan. Sprinkle with the thyme, salt, and pepper. Place the tomatoes, skin side down, among the shallots. Remove the pastry round from the freezer and lay it over the pan. Quickly trim the edges to the size of pan. Make 4 knife slits in the pastry and bake until browned, about 20-25 minutes. Watch carefully. | 4. Remove from the oven, cover with a round serving plate slightly larger that the diameter of the pan, and invert plate and pan together, releasing the tart onto the serving plate. Carefully lift the pan off the tart. Cut into wedges to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	10	ounces	frozen	1581.93	129.5595	20.979	109.1475
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
shallot	15		peeled	1728.0	403.2	60.0	2.4
water	1/2	cup		0.0	0.0	0.0	0.0
thyme sprig	1			-	-	-	-
salt black pepper			ground	-	-	-	-
tomato half	10 -12		oven-dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.