Recipe for cherry tomato and balsamic pepper tatin
An original and very tasty tatin, here's today's recipe... I drew inspiration from various recipes I found here and there to make it... Originally, it was only supposed to be made with cherry tomatoes, but since I didn't have enough, I added a bell pepper and a few slices of chorizo I had left over...
Ingredients · Servings 6
- 1 puff pastry sheet
- 12 cherry tomatoes
- 1 red bell pepper
- 6 slices of chorizo
- 100g of sugar
- 100g of balsamic vinegar
Method · 55 min
- In a saucepan, heat the sugar and balsamic vinegar until the mixture has a syrupy consistency similar to honey. This takes approximately 20-30 minutes.
- Pour the caramel onto the bottom of a cake tin and spread it quickly with the back of a spoon before it hardens. Arrange the halved cherry tomatoes, cut-side up, on the bottom. Preheat the oven to 200°C (390°F).
- Slice the bell pepper into thin strips and arrange them on top of the cherry tomatoes. Cover with slices of chorizo, then with the puff pastry, tucking it in well around the edges. Prick the pastry a few times with a fork, then bake for about 20 minutes at 200°C (390°F). The pastry should be golden brown.
- Note: the caramel is easy to clean but I advise you, once the tart has been removed from the mold, to soak it in very hot water, and the same for the pan with which you prepared the caramel.
- The leftover caramel will be delicious as a sauce to drizzle over the salad leaves accompanying the tart...
