Tomatoes roasted slowly with a vanilla bean until they become almost like candied fruit, topped with a crispy oat crumble and served warm with a lime-whipped mascarpone. A dessert (or a chic sweet-and-savory appetizer) where the tomato reveals itself as a fruit.
Ingredients
- 800 g very ripe tomatoes on the vine
- 1 piece vanilla bean
- 80 g brown sugar
- 120 g unsalted butter
- 80 g rolled oats
- 80 g all-purpose flour
- 250 g mascarpone
- 10 cl heavy cream
- 1 piece lime
- 1 tbsp extra-virgin olive oil
- 1 pinch fleur de sel
- 1 pinch fine salt
Method
- Preheat the oven to 160°C. Split the vanilla bean in half lengthwise and scrape out the seeds with the tip of a knife.
- Cut the tomatoes in half, arrange them in a roasting pan with the vanilla seeds, the split pod, half the brown sugar and a knob of the butter cut into pieces. Toss gently to coat.
- Roast for 40 to 50 minutes until the tomatoes are candied, slightly caramelized around the edges, turning them halfway through cooking. Remove the pod (it can be used as a garnish).
- Meanwhile, prepare the crumble: mix the rolled oats, flour, the remaining brown sugar and the fine salt, then rub in the remaining cold diced butter with your fingertips until you get a coarse, sandy texture.
- Scatter the crumble over the candied tomatoes in the dish and return to the oven for 20 to 25 minutes, until the top is golden and crispy.
- Whip the mascarpone with the heavy cream and lime zest until it forms a soft, dollopable texture.
- Serve the warm crumble in shallow bowls, with a nice dollop of the lime mascarpone, a drizzle of olive oil and a few grains of fleur de sel.
Nutrition
Per serving
- Energy
- 880.6 kcal
- Protein
- 11.49 g
- Carbohydrate
- 61.89 g
- Fat
- 65.37 g
- Fibre
- 6.6 g
- Calcium
- 55.02 mg
- Iron
- 1.44 mg
- Magnesium
- 42.71 mg