One of my regular readers is actually the wife of a colleague. She has already tried some of my recipes and my colleague at work gives me his opinion, which is nice! Once it’s not usual, this time it was Christine (my reader) or her husband Stéphane who gave me an idea: the tomato tart Tatin.
Well, Christine, thank you very much indeed! We really enjoyed it, this cake is really amazing… My 5-year-old son covered his plate with so much sauce that he ended up asking me if we could put it right back in the cupboard
Ingredients (for 4): 1 puff pastry – 6 medium tomatoes – 50 g butter – 2 tbsp. Tablespoon of olive oil – 3 tbsp. Balsamic vinegar – 1 tbsp. Tablespoon of sugar – freshly ground black pepper
Preparation: 5 minutes – Cooking: 55 minutes
Prepare a springform pan and line it with baking paper. If you’re like me and are lucky enough to have pans with removable handles, I recommend cooking the tomatoes in them and then just placing the pie crust on top before putting them in the oven.
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