Tomato tarte tatin
Being in full season this salty tatin will surprise
everyone at the table for its flavor and texture, shall we bet?
Ingredients
- A sheet of puff pastry
- 2 cloves of garlic, finely chopped
- 300 g cherry tomatoes
- A little fresh basil
- 2 tablespoons brown sugar
- 2 tablespoons of Modena vinegar
- 2 tablespoons of olive oil €0.09
- A little salt
- An egg
Preparation
- We preheat the oven to 200 degrees.
- We wash the tomatoes and dry them well.
- In a Signature Bra saucepan, add the oil and brown the chopped garlic and tomatoes until they are golden and begin to release water.
- Then add the sugar and vinegar and leave it on the heat, moving the pan in circular motions. Little by little, a caramel will form which will cover the tomatoes and make them shiny.
- At this point we remove it from the heat and sprinkle with a little chopped fresh basil.
- We spread out the puff pastry and cover the pan, folding the dough where necessary.
- Beat the egg in a bowl and, using a special food brush, paint the puff pastry completely.
- Bake for about 15-20 minutes until the puff pastry is golden brown.
- After this time, remove the pan from the oven and let it rest for a few minutes. Unmold it: using a spatula, remove the puff pastry from the pan, place a plate on top and turn it over so that the tomatoes are on top.
- We decorate with some fresh basil leaves, and that's it!
