Provençal Stewed Tomato Tart

Instructions

1. 1

   Peel the tomatoes (boil them for 13 seconds in boiling water and then cool them in an ice bath).

2. 2

   Cut them in half lengthwise and set aside.

3. 3

   Prepare a baking sheet by spreading salt, pepper, and powdered sugar evenly to neutralize the acidity of the cooked tomatoes.

4. 4

   Chop the fresh thyme and garlic very finely and distribute it over the baking sheet.

5. 5

   Drizzle with olive oil and spread everything using a pastry brush or your hand.

6. 6

   Preheat the oven to 220°C for 15 minutes, then reduce the temperature to 180°C for cooking.

7. 7

   Roll out the puff pastry on a tart pan about 33 cm in diameter, prick it with a fork, and blind bake it for 8 to 10 minutes.

8. 8

   Leave it at room temperature in the kitchen.

9. 9

   Arrange the cut tomatoes on the baking sheet over the flat part and put it in the oven to cook for 30 to 40 minutes depending on their size.

10. 10

    Prepare a pesto in the blender with fresh basil, garlic, olive oil, some pine nuts, and grated Parmesan cheese.

11. 11

    Spread the pesto over the pre-baked pastry base and sprinkle with grated Parmesan cheese.

12. 12

    Place the confit tomatoes, still on their flat side, on top, then finish cooking in the oven for a few more minutes.

13. 13

    Serve the tart on a plate and season with a good grind of fresh black pepper to enhance the robust flavor of this fragrant Provençal appetizer.

14. 14

    Enjoy simply with a balsamic vinegar reduction.