Express mini cherry tomato tatins

Let’s make the most of summer again with these express mini cherry tomato tatins.
As their name suggests, these little tatins are very quick to prepare. And they require very few ingredients. Which makes them perfect for weeknights. Or even for entertaining.
The ideal way to make these tatins is to use a commercial rectangular puff pastry. These are increasingly available in supermarkets. This means you can cut rectangles without wasting any dough. But you can always be creative and invent optimal shapes with round pastry.
Here’s the recipe for 6 Express Mini Cherry Tomato Tatins

Table des matières

• 1 Mini express cherry tomato tatins
• 2 Ingredients you’ll need to make these express mini cherry tomato tatins
• 3 Instructions

Mini express cherry tomato tatins

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 6 tatins

Ingredients

  

1x2x3x

• 450 g cherry tomatoes
• honey
• balsamic vinegar cream
• about twenty basil leaves
• 1 roll rectangular puff pastry
• 50 g feta cheese

Instructions

 

• Halve the cherry tomatoes.
• Preheat oven to 190°C.
• Line a baking tray with baking paper.
• Pour honey over the 6 tatins, followed by a few drops of balsamic cream.
• Place the cherry tomatoes, cut side up, on the honey. I made 4×3 half-tomato rectangles. But it all depends on the size of your pastry rectangles.
• Place 2 or 3 basil leaves on each future tatin.
• Cut the pastry into 6 rectangles and place one rectangle on each tatin.
• Prick with a fork.
• Bake for 20min.
• Let cool, then cut the baking paper around each tatin.
• Turn them over and remove the baking paper.
• Place a little crumbled feta cheese on each tatin, a little balsamic cream and basil leaves. Now it’s ready!

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Ingredients you’ll need to make these express mini cherry tomato tatins

450g cherry tomatoes
honey
balsamic vinegar cream
about twenty basil leaves
1 roll rectangular puff pastry
50g feta cheese

Instructions

Halve the cherry tomatoes.
Preheat oven to 190°C.
Line a baking tray with baking paper.
Pour honey over the 6 tatins, followed by a few drops of balsamic cream.
Place the cherry tomatoes, cut side up, on the honey. I made 4×3 half-tomato rectangles. But it all depends on the size of your pastry rectangles.
Place 2 or 3 basil leaves on each future tatin.
Cut the pastry into 6 rectangles and place one rectangle on each tatin.
Prick with a fork.
Bake for 20min.

Let cool, then cut the baking paper around each tatin.
Turn them over and remove the baking paper.
Place a little crumbled feta cheese on each tatin, a little balsamic cream and basil leaves. Now it’s ready!