Caramelized Tomato Tartlets
Prep Time
Serves
Cooking Mode
½ puff pastry, thawed
1 egg yolk
1 cold water
1 butter
2 garlic, minced
1 brown sugar
1 Aged Balsamic Vinegar of Modena
1 Candi-to™ Mini Sweet Tomatoes, halved
¼ each salt and pepper
½ fresh Basil, chopped
2 shaved La Tomme de Brebis de Charlevoix cheese (approx. 1/3 cup/75 mL)
½ puff pastry, thawed
1 egg yolk
1 cold water
1 butter
2 garlic, minced
1 brown sugar
1 Aged Balsamic Vinegar of Modena
1 Candi-to™ Mini Sweet Tomatoes, halved
¼ each salt and pepper
½ fresh Basil, chopped
2 shaved La Tomme de Brebis de Charlevoix cheese (approx. 1/3 cup/75 mL)
Directions
1Preheat oven to 400°F (200°C). On a lightly floured surface, roll out dough to a 1/8-in. (3 mm) thickness. Using a 2-in. (5 cm) round cookie cutter or glass, cut out 12 circles and place on a parchment paper-lined baking sheet. Beat together yolk and warm water and brush over dough. Bake, 10 min.
2Remove baking sheet from oven and place a second baking sheet overtop, pressing down gently to stop pastry circles from rising any further. Place stacked baking sheets in oven and bake, 8 min. Remove from oven.
3Meanwhile, in a skillet over medium heat, cook butter and garlic without browning, about 2 min. Add sugar and vinegar, stirring until sugar is dissolved and liquid comes to a boil. Add tomato halves and cook 5 to 8 min. or until slightly caramelized. Season with salt and pepper. Remove top baking sheet and divide tomatoes over pastry circles. Bake, 5 min. Garnish with basil and cheese.
Tips
1
If you don’t have a small cookie cutter, you can use a shot glass or egg cup to cut the puff pastry circles.
Disclaimer
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Personal Note
Personal Note
