Tomato Tarte Tatin

I have a bowl fresh harvested tomatoes sitting around and a small leaflet from an Italian organic grocer. I found a recipe there a couple of weeks ago. Now is the time to prepare it, because I bought a bag of fresh puff pastry dough last week.

Use an ovenproof pan and you can save on washing up. I have a tarte tatin pan for my induction hob and it works well.

recipe:
500 g cherry tomatoes or any others
1 puff pastry dough
2 tbsp of butter
1 tbsp brown sugar
2 tbsp balsamic vinegar
salt and pepper
1 tsp dried oregano and some fresh one for decoration

Preheat the oven 200 C.
Cut the cherry tomatoes in half, the bigger ones into quarters and leaf the mini tomatoes as they are.
Melt the butter and add the sugar. When it becomes amber coloured, add the tomatoes, season with salt and pepper and oregano and cook on high heat for 5 minutes.
Add the balsamic vinegar and cook 2 minutes more. Shut the heat down.
Cut out the puff pastry in the size of the pan and place it over the tomato mix. DO NOT burn your fingers on the hot liquid!

Tuck the pastry in around the sides of the pan and stick it in the oven and bake for 20 minutes.
When it comes out, let it rest 10 minutes.
Put a large plate on top and turn it over.l
Decorate with some fresh Oregano leaves.