Pour in the balsamic vinegar, add the sugar to the pan (not on the tomatoes) and shake the pan for a few seconds. Reduce the heat and simmer uncovered for 20 minutes, turning the tomatoes occasionally. Preheat the oven to 210°.
For those with a sweet tooth, try the sauce with a small spoon (be careful not to burn your tongue), it’s to die for!
Place the tomatoes in the mold with the rounded side down. Prick the dough with a few fork movements and place it on the tomatoes, pushing the excess dough slightly inwards.
Reduce the oven thermostat to 180° and bake the tart for 25 to 30 minutes. Pour the tatin from the mold onto the dish and serve immediately, garnished if necessary with a few parmesan shavings. A good salad goes well with it.
I already said it in the introduction and I’ll say it again: This cake is amazing. Tomatoes cooked with balsamic vinegar have an incomparable taste. I’m also thinking about making the same recipe without puff pastry, just with pasta and chicken breast, for example.
Since it’s the season, are there any other recipes with tomatoes?
Cherry tomatoes stuffed with salmon
Homemade dried cherry tomatoes
Tomatoes – exotic mozzarella with mango
Parmesan crème brûlée, sun-dried tomatoes
Spicy roll with parmesan and sun-dried tomatoes
Zucchini gratin with tomato and minced meat (express dish)
Tomato tarte
