Recipe of the week

A poem on the palate: “Tarte Tatin with tomatoes”

(Bild: Peter Max)

A classic tarte tatin is an apple tart baked upside down. This time, chef Peter Lehner conjures up the classic with small, yellow tomatoes. "A poem on the palate". The interplay between caramel, slight acidity and the sweetness of the tomatoes - simply a summery delight. Served with a tomato ceviche and fruity cherry juice.

Tartine with tomatoes
Ingredients Pastry dough: 250g flour, 100g butter, 100g milk, 5g salt, 5g sugar, 4 eggs
Preparation: knead all the ingredients into a smooth dough, wrap in cling film and leave to rest in the fridge for 1 hour.

Tart filling ingredients: 250g cherry tomatoes, 50g sugar, 50g butter, thyme, basil, pastry dough
Preparation: Lightly caramelize the sugar in a pan. Add the tomatoes and toss. Add the butter and herbs and dissolve. Roll out the pastry to a thickness of approx. 5mm and cut out with a plate. Place the pastry over the tomatoes and bake at 180°C for 10-15 minutes. Once slightly cooled, turn out onto a plate.

(Bild: Peter Max)

Paradeiser ceviche
Ingredients Marinade: 200g cherry juice, 1 stalk of lemongrass, 10g ginger, 1 chili, 1 stalk of celery, ½ red onion, 2 tomatoes, juice of 3 limes, 2 sprigs of coriander
Preparation: Finely mix all ingredients and leave to infuse for at least 30 minutes. Then pass through a fine sieve.

Ceviche ingredients: 250g tomatoes, 50g cherries, 1 stalk of finely chopped chives, ceviche marinade
Preparation: Blanch the tomatoes in boiling water for 10 seconds and peel off the skin. Pit and halve the cherries. Cut all the ingredients into neat pieces, mix with the marinade and season with a little olive oil and lime juice.