French cherry tomato tarte tatin
A crispy puff pastry filled with caramelized cherry tomatoes, pesto, and creamy burrata: a simple and delicious recipe!
Ingredients
- ½ red onion
- 2 garlic cloves
- 3 ⅓ cups cherry tomatoes
- 1 puff pastry
- 4 tablespoons balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon oregano
- 1 tablespoon thyme
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- fresh basil leaves
- 6 tablespoons basil pesto
- 1 cup burrata
Instructions
- Preheat the oven to 390°F/200°C in conventional mode (top and bottom heat). Wash the cherry tomatoes and cut them in half.
- In a medium heat pan, sauté finely minced garlic and red onion with olive oil until translucent.
- Then, add balsamic vinegar, honey, thyme, oregano, salt, and pepper. Let it cook for a few minutes. Add the cherry tomatoes to the pan and cook for a few more minutes (until they are slightly wrinkled), stirring often. Strain the cooking juice (which you keep) and let the contents of the pan cool aside.
- In a tart pan (or directly on a baking sheet lined with parchment paper), place a sheet of parchment paper and your cherry tomatoes. Add 1 tablespoon of cooking juice, brush your puff pastry with pesto, then spread it over the cherry tomatoes, tucking the edges of the pastry.
- Make a few holes in the puff pastry with a fork, place it in the middle of the oven, and bake for 20 to 30 minutes, until the pastry is golden and crispy.
- Take it out of the oven, let it cool for 5 minutes before turning the tarte tatin onto a plate, and adding chunks of burrata, a few fresh basil leaves. Enjoy!
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