Mini tomato tatin with pine nuts

00706 MINI TOMATO TATIN with PINE NUTS INGREDIENTS for 4 PEOPLE 400 g of pasta BRISA ready and paving, a kilogram of cherry tomatoes, 70 g sugar, 7, 5 cl white wine vinegar, 40 g butter, 2 tablespoons pine nuts, salt, pepper.

Preheat oven to 200° roll out the dough on the work surface and cut with a pastry cutter 4 circles with a diameter of about 8-10 cm.

Wash the tomatoes and incideteli to cross at the bottom.

Time a few seconds in boiling salted water; drain them with a slotted spoon, let them cool, then Peel.

Cut them in half and remove the seeds and the vegetation water.

Place cut side facing on absorbent paper towels to dry well.

In a pan with non-stick coating pour sugar and fresh focus, let it dissolve, so it becomes a thick caramel.

Add the vinegar and butter into small pieces, cover to avoid many sketches.

Remove from heat after a few minutes and shake the pan.

Pour the caramel on the bottom of 4 ramekins and sprinkle the tomatoes well.

Add salt and pepper.

Cover with care each mold with disks of dough BRISA, making sure that the edges are well covered.

Pichiettate pasta with the prongs of a fork, then bake for 20 minutes.

Meanwhile, toast the pine nuts in a pan.

Then the tatin baked, let stand for 5 minutes, then capovolgetele and place on individual plates.

Sprinkle with pine nuts and serve.