About 50 yellow and red cherry tomatoes
2 shallots
3 tablespoons of black olives, sliced
4 tablespoons of sugar
2 tablespoons of butter
2 tablespoons of Modena balsamic vinegar
2 tablespoons of water
1 sheet of shortcrust (or puff) pastry
2 tablespoons of extra virgin olive oil
Oregano, salt and pepper
Some basil leaves for scenting
Así puedes prepararlo
Place the sugar, the water and the vinegar in the tarte tatin mould and heat it in the microwave at full power until the caramel goes dark. About 4 minutes.
Add 2 tablespoons of butter to the caramel and mix.
Cook the finely chopped shallots in a pan with oil at medium heat for about 10 minutes
Preheat oven to 390°F
Place the tomatoes in the mould ensuring that they are tightly packed and that there are no empty spaces. Add salt and pepper and put in the microwave for 2 minutes.
Place the onion and the olives on top the tomatoes, sprinkle oregano on top and cover with the remaining dough, folding the overhanging ends towards the interior walls. Make small chimney-shaped cuts to allow the steam to escape.
Lower the oven to 350F and put the mould in the oven and bake for 25-30 minutes or until you can see that the dough has acquired a golden and uniform colour.
Remove from the oven, wait for about 5 minutes and remove from the mould whilst hot.
Scent with the basil
