Tomato Tarte Tatin
Crust
3½ dl coarse wheat flour
1½ dl grated Comté cheese or other matured cheese
100 g butter
3 tbsp cold water
Filling
1 kg firm tomatoes
1 can (about 130 g) red pesto or tomato penade
Black pepper
Mix the flour, grated cheese and butter in a bowl or use a food processor to mix the ingredients into a grainy mass. Add water and keep the processor running until the crust turns into a ball.
Line a cake mould with a detachable base using greaseproof paper. Spread red pesto evenly to the bottom of the mould. Cut the tomatoes into fairly thick slices. Arrange the slices overlapping one another on top of the pesto. Roll out the crust so that it is a two-centimetre-thick sheet of the mould’s diameter and place it onto the tomatoes. Bake the pie in an oven at 180 ºC until the crust has a beautiful colour (about 15–20 minutes). Let the pie cool down before placing it on a dish. You can decorate the pie using fresh tomatoes and basil. Serve the pie cool with fresh salad.