" Start by caramelizing large cherry or
plum tomatoes in butter and sugar. Add a touch of balsamic vinegar and
cook the tomatoes until they release their juices. Then arrange them in
the pan, without the juices, and season with oregano. Top with pastry
and bake until it turns golden brown. The magic happens when you turn
the tart upside down to discover what’s underneath: a stunning topping
of red rounds, intensely sweet and delicious, sitting on flaky pastry. "
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