(KPLR) - Save the date Saturday, April 28th in your calendar for Bravo St. Louis. Bravo St. Louis is an event to raise funds for the National Council of Jewish Women, St. Louis to help fund projects for children, families and women.
Local Chef Kirk Warner was on the noon show to show off some of the food that will be on the menu for the event and to talk about Bravo St. Louis.
The event will be held at:
NEO on Locust
2801 Locust Street
Starts at 6:00 pm
For more information on the event, click here.
Here’s the recipe for Tomato Tarte Tatin, from the noon show:
Quantity Produced: Makes 4/4' Tartlets
Pate Brisee 4/2oz. Balls
Ripe Slicer Tomatoes (Preferably Locally Grown) 5 Medium
Roasted Garlic Cloves 8 Cloves
Fresh Goat Cheese 1 Cup
Basil, Sliced Thin ¼ Cup
Reggiano Parmesan as needed
Extra Virgin Olive Oil (or Garlic Oil) as needed
Sea Salt or Kosher Salt to taste
Freshly Ground Black Pepper to taste
Preheat oven to 375 degrees. Slice tomatoes ¾' thick and spread-out on sheet tray. Sprinkle basil over each slice and brush with olive or garlic oil. Season to your liking with salt and pepper, and bake for 30-45 minutes until they brown. Remove from oven and let cool and turn the oven to 350 degrees. Meanwhile roll out the pate brisee into 4' rounds. When tomatoes are cool, place two roasted garlic cloves in the center of the tartlet pan and layer tomatoes around to form a pinwheel. Top with crumbled goat cheese and the dough, crimping around the edges but keeping all the dough inside the pan (remember the tartlet will be inverted). Bake for 25-35 min. (checking after 15min.) until the dough is golden brown. Remove from the oven and let cool 15-20 min. or as long as several hours. When ready to serve, invert onto sheet tray, top with grated parmesan and bake (tomatoes up) until the cheese is golden, 10-12 min. Cut into ¼ and serve as an appetizer or serve whole with a light salad of baby lettuces for a delicious lunch.
Kirk Warner, Chef
Kirk's Traveling Kitchen
For seasonal recipes and culinary gab, check out the traveling kitchen blog: