Tomato Tarte Tatin

Ingredients

• 10 Roma tomatoes (80 g each)
• 1 tbsp Olive Oil
• 1 tbsp butter (15 g)
• 2 tbsp raw cane sugar (15 g)
• 1 tbsp balsamic vinegar
• 2 Garlic cloves
• 5 sprigs thyme
• 275 g puff pastry (with butter; refrigerated)
• 75 g feta cheese (45% fat in the product)

Instructions

1. 1.

   Clean, wash tomatoes and cut off stems. Halve them lengthwise. In a 26 cm ovenproof skillet heat oil with butter. Sprinkle sugar, place tomatoes cut side down and cook for 15–20 minutes over medium heat. Flip, cook another 5 minutes, then flip back to the cut sides. Drizzle with vinegar.

2. 2.

   Peel garlic and slice thinly. Wash thyme and pat dry; set aside two sprigs. Place remaining sprigs with garlic slices in the gaps between tomatoes. Roll puff pastry to a circle of 28 cm diameter and lay it over the tomatoes.