Cherry tomato tart. The richest with a flavor full of contrasts

This cherry tomato tarte tatin is one of my favorite ways to celebrate spring, I love the color it has but I also love the love that cherry tomatoes give when combined with sugar and basil.

It is so easy to prepare that we repeat it many times because it is the perfect way to take advantage of the remains of vegetables that we have in the fridge.

Ingredients

• A sheet of puff pastry
• 2 cloves of garlic chopped very
• 300 g of cherry tomatoes
• Some fresh basil
• 2 tablespoons of brown sugar
• 2 tablespoons Modena vinegar
• 2 tablespoons olive oil €0.09
• A little salt
• An egg

Directions

We preheat the oven to 200 degrees.

Wash the tomatoes and dry them thoroughly.

In a saucepan or pan put the oil and brown the chopped garlic and tomatoes until they are golden and begin to release the water.

Then add the sugar and vinegar and leave on the fire moving the pan with enveloping movements. Little by little a caramel will form that will cover the tomatoes and they will be shiny.

At that time remove from the heat and sprinkle with a little chopped fresh basil.

Spread the puff pastry and cover the saucepan folding the dough where necessary.

Beat the egg in a bowl and with the help of a special brush for food, paint the puff pastry completely.

Bake for about 15-20 minutes until the puff pastry is well browned. After this time, remove the saucepan from the oven and let stand for a few minutes unmold: with the help of a spatula take off the puff pastry from the saucepan, place a plate on top and turn so that the tomatoes are on top.

Decorate with some fresh basil leaves and that's it!