Tarte Tatin Tomato
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g e tomato (s), mini
- 230 g puff pastry
- 1 tablespoon sugar, brown
- 2 tablespoon butter
- 2 tablespoon balsamic vinegar, red
- 1 tablespoon oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat oven to 200 degrees.
- Wash the small plum tomatoes, pat dry and cut in half.
- Caramelize the sugar with the butter in a large pan until the mixture is light brown. Stir again and again with a wooden spoon. Now add the plum tomatoes and simmer on the highest level until juice forms from the tomatoes. Turn down a little and season the oregano and salt and pepper to taste, simmer for 5 minutes. Add the balsamic vinegar and reduce in about 2 minutes.
- Grease an ovenproof dish (size 26) well and spread the tomatoes with a little juice on the bottom. Carefully press the puff pastry into place, also on the inner edge of the pan.
- Put in the oven for 20 minutes. After this time, take the mold out of the oven and let it cool for 15 minutes. Now loosen the edge with a knife and turn the tart out onto a cake plate.
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