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Cold upside-down tomato tartlets

(serves 6)

  • 60 g (60 ml) butter
  • 15 ml brown sugar
  • 30 ml balsamic vinegar
  • 250 g small rosa tomatoes
  • salt and freshly ground black pepper to taste
  • 2 sheets flaky pastry
  • salad leaves of your choice

Preheat your oven to 200 °C. Put the butter, sugar and vinegar in a frying pan and allow to melt over low heat. Add the tomatoes and season with salt and black pepper. Cook until the tomatoes start to caramelise. Spoon into small quiche pans with loose bases that are lined with baking paper. Allow to cool. Cut 6 circles out of the flaky pastry, to fit the quiche pans. (Use one of them to cut out the circles.) Put the pastry on top of the cooled tomatoes. Bake for 25 – 30 minutes. The pastry must be crisp and golden brown. Remove from the oven and gently turn the tartlets over. Remove the pans. Serve at room temperature. Make the caramelised onions while the tartlets are baking.