Ingredients for 6-8 people:600 g cherry tomatoes1 packet of ready-rolled puff pastry, the round kind (230 g)2 tbsp balsamic vinegar of Modena I.G.P.1 tbsp sugar2 tbsp butter2 tsp dried oregano (plus a few sprigs for decoration) salt and pepper
Wash and dry the cherry tomatoes and then cut them in half. Melt the butter with the sugar in a heavy-bottomed frying pan, stirring with a wooden spoon. As soon as the mixture has turned a nice dark golden colour, add the tomatoes and stir again. Keep them over a lively heat for 5 minutes until they begin to simmer and give off water:
a little bit of sauce will form. Lower the heat and season with salt, pepper and oregano. Add the balsamic vinegar as well and let it reduce while stirring for a couple of minutes. Butter a baking pan (or an oven dish) with a diameter of about 26 cm, tip the tomatoes into it and distribute them evenly over the surface. Cover them with the puff pastry, taking care to push it in well between the tomatoes and the edge of the pan. Bake in a preheated oven, at 200 °C, for approximately 20 minutes. When it’s cooked, remove the tarte from the oven and leave it to rest for 10-15 minutes; after which, run the blade of a knife round the edge of the pan to help release it. Place a round dish upside-down on top of the pan and turn it over carefully. Decorate the Tarte Tatin with a few sprigs of oregano.