Too cute these tarts! Your little gourmet will appreciate the taste of cherry tomatoes and the pretty colors of this summer recipe will open the appetite for sure!
For 6 persons :
- 1 roll of puff pastry
- About forty cherry tomatoes
- 100 g caster sugar
- 1 beautiful branch of rosemary
- Flower of salt
Preheat oven th 6/7 (200 °).
Butter six tart molds.
Pour the powdered sugar into a saucepan. Add a tablespoon of water and cook over low heat, brushing the sides of the pan with water regularly, until you get an amber caramel.
Divide the caramel into the molds. Remove the rosemary and sprinkle the bottom of the mussels. Then place the cherry tomatoes in the molds, tail side underneath.
Cut six discs of dough in the measure of the molds and put them on the tomatoes. Push the dough edges between the tomatoes and the sides of the mold.
Bake and cook for 30 minutes. At the exit of the oven, put a board on the tarts to make fall the dough. Let stand 5 minutes and remove the tartlets. Add salt and pepper. Serve immediately.
Photo: Bouquet® Cherry Tomatoes