Portioned tomato cakes
6 servings
150 minutes
Portion cakes made from tomatoes are a refined and unusual dish of French cuisine that combines the sweetness of caramelized cherry tomatoes with the rich flavor of sun-dried tomatoes. Historically, such tarte tatins emerged as a way to use seasonal vegetables in casseroles, and this tomato version is a true gastronomic masterpiece. The delicate puff pastry creates a crispy crust that contrasts with the softness of the tomatoes, while a subtle sugary caramel note adds sophistication to the dish. These mini cakes can be served as an original appetizer or as an accompaniment to a light dinner with a glass of white wine. Their rich flavor unfolds with each bite, making them an excellent choice for lovers of exquisite culinary experiments.
1
Preheat the oven to 180 degrees. Cut off the bottoms of the cherry tomatoes, gently press them, and remove the seeds.
- Cherry tomatoes: 850 g
2
Grease 6 small pudding molds with butter and place the leftovers inside. Lightly sprinkle with sugar.
- Butter: 3 tablespoons
- Sugar: 4 teaspoons
3
Place half of the cherry tomatoes in the molds, then add a layer of sliced sun-dried tomatoes and again cherry tomatoes. Cover with foil and bake for 1 hour.
- Cherry tomatoes: 850 g
- Sun-dried tomatoes: 8 pieces
- Cherry tomatoes: 850 g
4
Gently press the tomatoes, cover with foil again, and bake for another 45 minutes. Remove from the oven.
5
Increase the temperature to 220 degrees.
6
Roll out the dough and cut out 6 circles the size of the molds. Prick them several times with a fork and place them on top of the molds. Seal the edges and bake for 15 minutes.
- Yeast puff pastry: 250 g
7
Cool for 15 minutes and, using a knife, flip onto serving plates.