Tomato Tatin

Candied, glossy tomatoes under an amber caramel, set on a puff pastry that cracks under the knife. The vinegar's acidity cuts through the sugar for a sharp balance.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 395
• Protein: 5 g
• Carbs: 47 g
• Fat: 20 g

Ingredients

• 800 g Vine tomato ( halved and seeded )
• 1 piece Puff pastry ( rolled out )
• 50 g White sugar
• 30 g Minimum butter sweet
• 2 tbsp Balsamic vinegar
• 1 piece Garlic ( minced )
• 2 pinch Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the tomatoes

   Cut the tomatoes in half. Remove seeds and excess water to avoid making the pastry soggy. Pat them dry with a clean cloth.

2. Making the caramel

   In a cake pan, pour the sugar and a splash of water. Heat until golden. Add butter pieces and deglaze with balsamic vinegar.

3. Assembling the tatin

   Arrange the tomatoes curved side down in the pan, packed tightly. Add minced garlic and thyme. Cover with the puff pastry, tucking the edges inward.

4. Baking and flipping

   Bake at 180°C. The pastry should be golden and sound hollow. Let it rest for 5 minutes before flipping quickly onto a plate.

Chef's tips

• If the tomatoes release too much juice during baking, carefully drain the excess before flipping.
• Use firm tomatoes so they hold their shape after baking.

Storage

Eat immediately to keep the pastry crispy. Does not reheat well.