A Quick Guide to Crispy, Flaky Homemade Croissants - Page 7
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A Quick Guide to Crispy, Flaky Homemade Croissants

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Gourmandize
Give Yourself a Break (or Two) 7/9

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Give Yourself a Break (or Two)

Especially for first-timers, the laminating process might take you a bit of time to master. Don't let the fear of your butter melting rush you into making a mistake! Instead, take your time as you work, and simply pause periodically between steps to put the dough back into the refrigerator for 15-20 minutes. This will allow the butter to harden once again, after which point you're free to continue the careful process.


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Chef Tips and Tricks

You're watching: VIDEO: Tarte Tatin with Cherry Tomatoes
VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!

INGREDIENTS

  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto

METHOD

  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!