Summary

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

1. Preheat oven to 200 degrees.
2. Wash the small plum tomatoes, pat dry and cut in half.
3. 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.
4. 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.
5. 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.