How To Make Slow-roast Tomato Tatin
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Serves:
Ingredients
- 2 pounds of cherry tomatoes
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of brown sugar
- 1 sprig of fresh thyme
- Salt and black pepper to taste
- 1 sheet of puff pastry, thawed
- 2 tablespoons of butter, melted
Instructions
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Preheat the oven to 275°F (135°C).
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In a roasting pan, toss the cherry tomatoes with olive oil, balsamic vinegar, brown sugar, thyme, salt, and black pepper.
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Roast the tomatoes in the preheated oven for 2 hours, or until they are soft and slightly caramelized.
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Increase the oven temperature to 400°F (200°C).
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In a 9-inch round cake pan, pour the melted butter and tilt the pan to coat the bottom evenly.
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Arrange the slow-roasted tomatoes in a single layer in the cake pan.
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Roll out the puff pastry on a lightly floured surface to fit the size of the cake pan.
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Place the puff pastry over the tomatoes and tuck the edges inside the pan.
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Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown.
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Remove from the oven and allow it to cool for 5 minutes.
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Place a serving platter or plate on top of the cake pan, and carefully invert the tart onto the platter.
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Serve the slow-roast tomato tatin warm as an appetizer or side dish.
Nutrition
- Calories : 315kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 0mg
- Sodium : 113mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugar : 14g
- Protein : 6g
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