Recipe Bacon and tomato tarte Tatin with cos salad : Practical and Delicious

Recipe Bacon and tomato tarte Tatin with cos salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Bacon and tomato tarte Tatin with cos salad. You are currently reading Recipe Bacon and tomato tarte Tatin with cos salad : Practical and Delicious. This recipe is the creation of the chef Warren Mendes. Recipe Bacon and tomato tarte Tatin with cos salad requires 10m, cook 35m and serve 4. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Add a French touch to the classic BLT with this tasty bacon and tomato tarte Tatin served with crunchy cos salad.

Ingredients:

9 Ingredients

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  250g mixed baby tomatoes, halved
  
  
  


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  8 streaky bacon rashers
  
  
  


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  1 sheet frozen butter puff pastry, thawed
  
  
  


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  1 egg, lightly beaten
  
  
  


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  1/3 cup (100g) aioli
  
  
  


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  1/2 lemon, juiced and finely zested
  
  
  


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  1 tsp Dijon mustard
  
  
  


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  1 baby cos lettuce, leaves separated
  
  
  


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  Flat-leaf parsley leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 200C. Grease a 23cm square baking dish.
  
  
  


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  Step 2
  
  
  
  
  Squeeze seeds and excess liquid from tomatoes and discard. Arrange tomato and bacon over the base of the baking dish.
  
  
  


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  Step 3
  
  
  
  
  Season and bake for 10-12 minutes until bacon is starting to crisp. Place puff pastry over the top of the bacon and tomatoes, tucking the edges under. Brush with beaten egg and return to the oven for 20 minutes or until golden and puffed. Remove from oven and set aside to rest for 5 minutes.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, combine aioli, lemon zest and juice, and mustard in a bowl. Invert tart onto a serving plate. Serve topped with lettuce and parsley, with lemon aioli on the side.
  
  
  

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