Wash and dry the tomatoes and cut them in half lengthwise. Melt the butter with the olive oil in a nonstick pan large enough to hold the sliced tomatoes.
Place the tomatoes cut side up. Add salt and pepper and sauté over fairly high heat for 5 minutes.
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.
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