Tomato Tarte Tatin

Delicious and gourmet, discover the tomato tarte tatin. Serves 4 * * * 1.2 kg tomatoes 1 disk of puff pastry 3 to 5 sprigs of thyme (fresh if possible) 1 tablespoon of balsamic vinegar 1 tablespoon of sugar salt olive oil * * *Preheat the oven to 220°C. Peel the tomatoes, then cut them in half lengthwise and remove the core, juice, and seeds. Set aside. Line your tart pan with a disk of parchment paper. Place the tomatoes rounded side up, add salt, a thin drizzle of olive oil, thyme leaves, and sprinkle with sugar. Roast in the oven for at least 15 minutes. Make the tomato caramel. Heat the core of the tomatoes with the juice in a pan over high heat to break up the remaining flesh for about 5 minutes. Pass everything through a strainer to collect the juice. Reserve the seeds and the remaining flesh for a gazpacho, for example (provided you pass it through a sieve). Return the juice to cook in the pan over high heat and add 1 tablespoon of sugar, 1 tablespoon of balsamic vinegar, and a pinch of salt. Reduce over high heat until you get a thick, syrupy consistency. Remove the tomatoes from the oven and drain them. Add the tomato water to the tomato syrup. Return the tomatoes to roast in the oven while the juices reduce again. Then remove them from the oven and place them in the pan to coat, over high heat. Reduce again if they have released any juice. In the tart pan lined with parchment paper, arrange 2 sprigs of thyme, add the tomatoes nicely, outer side against the pan. Finish with the puff pastry, folding it towards the bottom of the pan on the edges. Prick in the center and at the four cardinal points to release the steam. Bake and lower the temperature to 180°C. Bake for 45 minutes to 1 hour, until you no longer see any juices coming out of the outside. Unmold immediately by placing a plate on your mold and turning the two together so that the tart is visible on the flesh side. Decorate with a few sprigs of fresh thyme, basil leaves (in the photo they are Vietnamese coriander leaves) and parmesan shavings. Serve with mesclun and a good olive balsamic vinaigrette. Recipes: Eloïse Monziès Photographs: Julie Béal Food styling: in duo by Vinaigrette & Grelinette - Instagram: @vinaigrette.et.grelinette