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  • 1 sheet of shortcrust pastry.

  • 600 gr. cherry tomatoes (not too small).

  • 150 gr. fresh goat cheese.

  • 50 g.r cane or brown sugar.

  • 1 tablespoon of water

  • 1 tablespoon of balsamic vinegar (better fruity)

  • 1 teaspoon dried thyme

  • Extra Virgin olive oil 

  • Salt and pepper

  • Basil to garnish


Preheat the oven to 200ºC. In a baking tray lined with baking paper, introduce the cherry tomatoes, lightly salt and sprinkle them with a splash of olive oil. Bake for about 15 minutes, or until soft and skin is slightly peeled off. Meanwhile, line a deep tart pan of around 20 cm of diameter, with baking paper, making sure that it protrudes from the edges of the pan. This will make it easier to remove the cake from the mold once the tart is done. In a thick-bottomed saucepan, add the sugar with the tablespoon of water and cook over high heat for a few moments until a light caramel forms. Remove from the heat, add the balsamic vinegar and stir everything together. Distribute the caramel on the baking paper that we have placed in the mold. Sprinkle thyme and freshly ground pepper on it. Arrange the roasted tomatoes on the caramel without reaching the edge. That way we can introduce the pastry dough between these and the walls of the mold. Lower the oven temperature to 180ºC. Crumble the cheese over the tomatoes and cover with the dough, introducing its edges between the tomatoes and the mold. If you see that you have much pastry left over, cut a little bit (up to your desire). Prick the pastry with a fork so that the pastry will not grow while baking. Bake for about 25 min or until golden and crisp. Let stand a few minutes and very carefully flip the Tatin tart with the help of a serving plate and  remove from the mold. Enjoy it!!



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