Tomato tart with rosemary

Name: Tomato tart with rosemary
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 2 discs (à 75 g) deep-frozen puff pastry; 5 (approx. 225 g) smaller vine tomatoes; 50 g yellow cherry tomatoes; 50 g Sugar; 10 g Butter; 2 TABLESPOONS Vinegar; 1 Rosemary stalk; 1 Basil stalk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp fresh herbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

2 discs (à 75 g) deep-frozen puff pastry
5 (approx. 225 g) smaller vine tomatoes
50 g yellow cherry tomatoes
50 g Sugar
10 g Butter
2 TABLESPOONS Vinegar
1 Rosemary stalk
1 Basil stalk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp fresh herbs

Directions

1
Place the puff pastry on top of each other and allow to thaw. In the meantime clean and wash the tomatoes. Cut the vine tomatoes in half. Melt the sugar in an ovenproof pan until light brown. Add butter and vinegar and remove from heat. Spread the tomato halves with the cut edge down and cherry tomatoes on the caramel. Wash the herbs, chop roughly and add.
2
Season with salt and pepper. Braise at medium heat for 15 minutes, then let cool. Roll out the dough to a circle (26 cm Ø). Put it on the tomatoes, press sides to the edge and prick with a fork. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Turn over carefully and serve garnished with fresh herbs