Today we started the segment of class where we focus on a chef and their recipes each day. Today was Daniel Bouloud, and we made a signature dish of his: Tomato Tart Tatin.
It was a puff pastry round, topped with goat cheese mixed with mascarpone and cream, topped with roasted tomatoes, topped with pistuo sauce, topped with caramelized onions and a mini-salad. Pistuo sauce is like pesto without the garlic. The mini-salad was frisee lettuce, tomato, mushroom, and kalamata olive, tossed in lemon and olive oil.
The dish was amazing. Chef's comment? "Perfect." My team finished with about half an hour to spare, too.
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