Tuvessonskan about late summer, tomatoes and the Portal shelf.
In connection with our launch of the Portal wall shelf, we took the opportunity to ask cookbook author and food creator Julia Tuvesson some questions. We're also delighted to share a recipe from Julia's latest book Tomat Tomat, Tarte tatin with baked tomato, olives and caramelized onions. Delicious pie with great wow factor!
- Now during the coming autumn and winter months I have a dish that I constantly return to. If you follow me on social media, it will come as no immediate surprise that it is the chickpeas in gochujang and cheddar sauce that I am talking about. The dish mostly consists of pantry items that you always have at home - and seriously takes no more than 10-15 minutes to get on the table.
We are right now in perhaps the best season of vegetables. How do you get the most out of everything?- Mmm, late summer is the best season! To get the most out of it? Buy local produce! Preferably directly from the farmer if possible. Farm shops, farmer's market, pick your own! And then I cook as simple food as I can so that the flavors really take their place. Don't miss the flavor combo chanterelle + corn right now! It is incredible.
You have a Portal shelf at home - what do you usually have there? Does it have any particular favorites that you always want close at hand?- You can see traces of TÔNN in basically every room in our small house... In the living room, by the dining table, I have my portal shelf. It is dedicated to my cookbook collection! Makes me happy just looking at it. But of course also a lot of knick-knacks, newspapers, napkins, candlesticks, some paintings and other things that I squeezed in there. The more crammed a shelf is, the better – if you ask me.
Tarte tatin with baked tomato, olives and caramelized onions
Ingredients :
15 - 20 pitted kalamata olives
salt and freshly ground black pepper
Do this:
Turn on the oven at 150°C
Place the tomatoes on a plate with the cut side up, drizzle with oil, salt and pepper. Place in the middle of the oven and roast until fully baked without browning. Turn the tomatoes over and let cool.
Fry the onion until soft in plenty of butter in an ovenproof frying pan. The onion should turn dark golden without burning. It takes about 20 - 30 minutes. Add balsamic vinegar and honey to taste. Salt and pepper.
Turn off the heat on the stove and mix in the olives. Press the tomatoes down with the cut side up. Place on the chilled puff pastry and press the edges down firmly. You may need to cut away some of the puff pastry to fit the pan. D can then save the puff pastry for something else.
Prick the puff pastry with a fork and brush with oil.
Increase the oven heat to 200° C and gratin the pie until it is nicely golden, for about 15 minutes. Take the pie out of the oven and let it cool slightly. Then turn it upside down on a plate so that the side with the tomatoes ends up.
Garnish the pie with fresh thyme and serve as is or with a green salad and some creme fraiche.
