Tatin of cherry tomatoes

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Tatin of cherry tomatoes

Tatin of cherry tomatoes

Tatin of cherry tomatoes
Tatin of cherry tomatoes

Ingredients Tatin of cherry tomatoes
Number of persons

750 g cherry tomatoes

1 shortcrust or puff pastry

4 spoons of balsamic vinegar

4 spoonfuls of brown sugar

60 g Parmesan cheese

30 g semi-salted butter

1 tablespoon of garlic semolina



2 sprigs of thyme

Preparation Tatin of cherry tomatoes
Total Time: 45 min
Preparation time: 20 min
Cooking time: 25 min
Preheat the oven to 210°C (thermostat 7).
Melt the butter, add the balsamic vinegar and brown sugar, melt until a syrupy liquid is obtained.
Add the cherry tomatoes and cook for about 10 minutes over medium heat, then leave to cool for a few minutes.
Line a baking tin with baking parchment, place the mixture on top and sprinkle with garlic, thyme and Parmesan, season with salt and pepper.
Cover with the pastry, folding the edges between the tomatoes and the baking tin.
Place in the oven and bake for 25 minutes until the dough is golden brown.
Unmould and serve warm or lukewarm.

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