Pan-cooked tomato Tarte Tatin

Savory recipes Spring Summer 30 minutes to 1 hour Végétarienne Easy Poêle

Prep time

10 minutes

Cooking time

45 minutes

Serves

6 people

Method

Preheat the oven to 200°C
Peel the garlic cloves then chop them finely
Cut the cherry tomatoes in half lengthwise
Heat some olive oil and the sugar in a frying pan until it caramelizes, then dilute with the balsamic vinegar
Arrange the tomatoes in the pan so they are pressed firmly together. Cook over low heat for 10-15 minutes until the tomatoes turn into confit
Top with the garlic and some thyme leaves. Season to taste.
Unroll the puff pastry over the tomatoes, brush with the egg yolk, and bake for 15 minutes in the oven.
Remove from the pan (flip into a plate) and serve hot or cold.

Ingredients

1 puff pastry
50 g sugar
8 cl balsamic vinegar
500 g cherry tomatoes
2 cloves of garlic
3 sprigs of thyme
Olive oil
1 egg yolk

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.