Tomato Tartes Tatins

1. 1

   1. Preheat oven to 350u00b0F.

2. 2

   2. Give the cherry tomatoes a squeeze to remove the seeds; set aside.

3. 3

   3. Divide the butter among 6 six-ounce ovenproof baking cups. Sprinkle them with the sugar.

4. 4

   4. Fill each cup with the cherry tomatoes, adding a layer of sun-dried tomatoes in the middles.

5. 5

   5. Cover loosely with foil and bake for 1 hour.

6. 6

   6. Gently press down the tomatoes (which will have shrunk), molding them to the shape of the cups. Bake, covered, for 45 minutes more.

7. 7

   7. Remove from the oven. Increase temperature to 425u00b0F.

8. 8

   8. Roll the pastry out to 1/8 inch thick. Cut out 6 four-inch circles and poke them all over with a fork.

9. 9

   9. Top each cup with a pastry circle, pressing to seal. Bake for 15 minutes.

10. 10

    10. Remove and let cool for 15 minutes. Run a small, sharp knife around the rims and invert the tarts onto plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.