Hostess With The Mostess

Caramelized Tomato Tarte Tatins


1 roll of puff pastry

1 tablespoon butter

2 tablespoons brown sugar

2 tablespoon balsamic vinegar

2 cups cherry tomatoes halved

Maldon salt and black pepper


Place the butter, sugar and vinegar in a sauce pan and stir till melted and dissolved

Add the seasoning and tomatoes and cook for about 4 minutes until lightly caramelised

Use a cookie or scone cutter and cut 12 rounds from the pastry sheet (just big enough to cover the hole)

Divide the mixture between 12 lightly greased standard muffin tin holes and top with the pastry

Bake for 20-25 minutes at 190˚ or until pastry is golden.

Turn out,  place upside down and serve warm or at room temperature.

Add a dollop of Kloovenberg olive jam and shave parmesan cheese on top.

Garnish with fresh thyme or basil.

Caramelized Tomato Tarte Tatins