Cherry Tomatoes Tart Tatin
Candied cherry tomatoes on a puff pastry and vegan cashew mozzarella
Equipment
- 1 A 10 inch round baking dish with handles Preferably 2 similar dishes, if don't have use a plate
Ingredients
- 500 Gr Cherry tomatoes
- ⅓ Cup Brown sugar
- 3 Branches Thyme Fresh or dries
- ½ Tsp Salt
- ½ Cup White wine or White wine vinegar
- 200 Gr Vegan puff pastry
- 150-200 Gr Vegan cashew mozzarella
- 2 Tbsp. Reduced balsamic vinegar
Instructions
- Preheat the oven to 180C/350F degrees.
- Melt brown sugar and butter in a pan, add the white wine and salt, and whisk until the mixture is uniform and bubbly.
- Add the cherry tomatoes to the pan and let them caramelize for about ten minutes, add thyme leaves and stir every few minutes.
- Cut the puff pastry into a circle with a diameter suitable for the baking dish and place it on top of the tomatoes.
- Bake the tart for about 30 minutes until the dough is completely golden.
- Remove from the oven and separate the pastry from the edges if necessary.
- Turn the tart over a matching-sized pan.
- Place cashew mozzarella on top and bake in the oven on turbo or on a grill until the cheese and tomatoes are slightly browned.
- Sprinkle some thyme leaves and drizzle a reduced balsamic sauce on top. Enjoy!