Mini Tomato Tarte Tatins with Merlot Vinegar
From a Moulin des Cépages recipe
These are an easy starter - quick to make and you can focus on the main course while they are in the oven. Don't forget the basil.
50 ml merlot vinegar
36 cherry tomatoes
Packet of puff pastry
Heat the oven to 180 C.
Put the sugar and vinegar into a pan over a gentle heat, stir until the sugar has dissolved, add some salt.
Remove from the heat.
Pour the mixture into the base of the 12 compartments of a muffin tray, then put 3 tomatoes in each.
Roll out the pastry and cut 12 circles, place them over the tomatoes.
Cook for approx 20 minutes.
To remove the tartes loosen the pastry with a knife, with a spoon lift them out and turn them over so the pastry is on the plate.
Serve with fresh basil leaves.
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