Tomato Tart with Rosemary

Ingredients

• 7 tomatoes
• 1 sprig small rosemary
• 1 sprig small thyme
• 1 tbsp butter
• 1 tbsp sugar
• Salt
• pepper (coarsely ground)
• 1 sheet puff pastry (rolled, from the fridge)
• 1 sprig rosemary

Instructions

1. 1.

   Preheat oven to 200 °C (convection). Wash tomatoes, cut crosswise in halves and carefully remove seeds. Drain tomatoes with the opening down on kitchen paper. Wash rosemary and thyme and shake dry. Strip needles or leaves and chop. Grease a tart pan (24 cm) well with butter and lightly dust with sugar. Place tomatoes, opening up, into the pan, sprinkle herbs over them, salt and pepper. Lay puff pastry sheet over tomatoes, press down gently and fold edges inward. Bake tomato tart in hot oven on middle rack for 20‑25 minutes until golden brown.

2. 2.

   Let tomato tart rest 10‑15 minutes, place a large plate on top of the tart and carefully flip the tart onto the plate. Garnish with rosemary if desired.