Tomato tarte tatin

The most popular tomato variety for making pasta sauce, these egg-shaped wonders also taste fantastic baked with pastry in this classic French tart.

Recipe «Tomato tarte tatin» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 20g butter, 2 tsp olive oil, 8 large roma tomatoes, halved lengthways, Melted butter, to grease, 1 sheet frozen puff pastry, just thawed , 2 tsp balsamic vinegar, 2 tsp extra virgin olive oil, Fresh basil leaves, to serve .

Ingredients:

• 20g butter 
• 2 tsp olive oil 
• 8 large roma tomatoes, halved lengthways 
• Melted butter, to grease 
• 1 sheet frozen puff pastry, just thawed 
• 2 tsp balsamic vinegar 
• 2 tsp extra virgin olive oil 
• Fresh basil leaves, to serve 

Instructions

1. Heat the butter and oil in a large frying pan over medium heat. Add the tomato, cut-side down. Reduce heat to low and cook for 20 minutes or until tender.
2. Preheat oven to 220ºC. Brush a round 20cm cake pan with melted butter. Arrange tomato, cut-side down, over base of pan. Top with pastry and fold back the excess. Bake for 12-15 minutes or until the pastry is puffed and golden. Set aside for 5 minutes to cool slightly. Turn onto a serving plate.
3. Combine vinegar and oil. Drizzle over tart. Season with salt and pepper. Top with basil.