[...] But for now I still lose myself in a pie that personifies and tastes like summer. In the unique flavor of the sweet and caramelized tomatoes that contrast with the vibrant taste of balsamic and the freshness of thyme. [...]
Ingredients 1 pack puff pastry 500 gr cherry tomatoes 2 tablespoons balsamic vinegar 2 tablespoons muscovado sugar 2 tablespoons unsalted butter A few sprigs of fresh thyme Salt Pepper
Method Preheat the oven to 200°C In a large pan, melt the butter and sugar together. When it starts to caramelize, add the tomatoes and cook for 5 minutes. Sprinkle one tablespoon of sugar all over. Season with salt & pepper. Add the balsamic vinegar and reduce for 2 minutes. Place the tomatoes in a tart pan and add 2 tablespoons of liquid. Place the pastry on top of the tomatoes and tuck the sides in. Bake for 25 minutes, or until pastry is golden brown. Leave the tart to rest for 5 minutes, then flip over on a plate. Garnish the tart with fresh thyme leaves.
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