Tarte tatin of tomatoes with balsamic vinegar

Heat the sugar with the balsamic vinegar and butter in a saucepan until the sugar has melted completely and has become syrupy. Cook for a few minutes at a low setting without stirring.

Put the tart tarts on a baking sheet, spread the balsamic syrup over it and let it cool down.

Preheat the oven to 200ºC. Sprinkle the cutting surfaces of the tomatoes with salt and pepper and spread them with the cutting surface down over the molds.

Place the slices of puff pastry on the tomatoes and carefully push the edges slightly inwards into the molds.

Brush the dough lightly with egg and sprinkle with some coarse salt.

Bake the tarts in the oven in about 25 minutes until golden brown.

Take them out of the oven and let cool for about 10 minutes.

Turn the cakes over with a plate and let the melted syrup run over the cakes. Sprinkle with thyme.