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Tarte tatin di pomodorini confit and basil Product Of Emilia-Romagna

Cirio products used in this recipe

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Ingredients

  • 400g Cirio Pomodorini
  • 2/3 Sweet red onions
  • 200g Cirio Crushed Tomatoes Basilico
  • 40g Sugar
  • 1 roll puff pastry
  • White wine
  • Extra virgin olive oil

Preparation

  1. Dry cherry tomatoes and sauté them with half of the sugar and 2/3 spoons of the oil.
  2. Meanwhile chop the onions and caramelise them with the other half of the sugar, 2/3 spoons of the oil and some wine.
  3. Mix cherry tomatoes and onions and split them in 4 single serve molds cover with a spoon of Basilico sauce.
  4. Cover each mold with puff pastry.
  5. Cook in the oven for 20 minutes 200°.
  6. Take out the tarte Tatin and turn it upside down immediately.