Mini Roasted Tomato Tatins


  • 12 Black Cherry or other small tomatoes
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 pound(s) all-butter puff pastry
  • All-purpose flour
  • 1 tablespoon(s) snipped chives
  • 6 large shallots
  • 2 tablespoon(s) unsalted butter
  • + 4 more ingredients
    • 2 clove(s) garlic
    • Salt and freshly ground pepper
    • 2 tablespoon(s) honey
    • 0.25 cup(s) sherry vinegar

1. Preheat the oven to 375°. Generously butter two 12-cup mini-muffin pans. Fold a 12-inch square of wax paper or parchment paper into quarters. Trace six 11/4-inch circles on the paper and cut through the layers to make 24 small disks. Line the bottom of each cup with a paper disk. Butter the pa...

View full recipe at Food & Wine


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