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CRIMSON667
Tarte tatin of tomatoes with balsamic vinegar
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Ingredients
Directions
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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.
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Put the tart tarts on a baking sheet, spread the balsamic syrup over it and let it cool down.
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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.
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Place the slices of puff pastry on the tomatoes and carefully push the edges slightly inwards into the molds.
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Brush the dough lightly with egg and sprinkle with some coarse salt.
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Bake the tarts in the oven in about 25 minutes until golden brown.
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Take them out of the oven and let cool for about 10 minutes.
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Turn the cakes over with a plate and let the melted syrup run over the cakes. Sprinkle with thyme.
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Nutrition
420Calories
Sodium0% DV0g
Fat20% DV13g
Protein10% DV5g
Carbs23% DV70g
Fiber0% DV0g
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