Description
A delightful tomato tart featuring caramelized cherry tomatoes and flaky puff pastry, perfect for summer gatherings.
Ingredients
Scale
- 3 cups cherry tomatoes, halved (about 450–500 g)
- 1 sheet puff pastry, thawed (store-bought, single sheet)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme, chopped (plus extra sprigs for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C). Thaw puff pastry if frozen.
- Melt unsalted butter in a 10–12 inch skillet over medium heat. Stir in granulated sugar and cook until light amber (2–3 minutes).
- Add balsamic vinegar and olive oil; mix until smooth.
- Incorporate cherry tomatoes, thyme, salt, and pepper, sauté for 5–7 minutes until tomatoes soften.
- Spread the tomato mixture evenly in the skillet. Let cool for 2–3 minutes.
- Drape puff pastry over tomatoes, tucking edges in and piercing with a fork.
- Bake for 25–30 minutes until pastry is golden and puffed.
- Rest for 5 minutes, then invert onto a serving plate and garnish with thyme.
- Serve warm or at room temperature.
Notes
Best served fresh on the day of baking. Can be reheated in the oven if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 10g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg