1. Cherry tomatoes wash, dry well and cut into two parts. To turn on the oven at t 180 ° C. the Mold to lay baking paper (cut a circle) and a little oil. Arrange half of tomatoes in a circle, close to each other, slit to the top, convex side down. Sprinkle with half of the tomatoes with salt, pepper, drizzle with a little olive oil and put the mould in the oven for 10 minutes.

2. Prepare the caramel. Mix sugar with honey, vinegar, and 1 tablespoon of water. Put the mixture on fire and keep to dissolve the sugar, stirring occasionally. Bring to boil for a few seconds, then remove from heat.

3. Pour the caramel on the tart. Pour the tomatoes in a circle, pouring the caramel a tablespoon, so half the top was covered with caramel.

4. Sprinkle tomatoes on top of the breadcrumbs.

5. Then grated on a coarse grater cheese and put a few Basil leaves (I dry Basil, 0.5 tsp.).

6. Put a layer of puff pastry on a covered table and a little roll. Cut out the circle with a diameter of 19, and with a fork pierce the dough.

7. Place circle of dough on the tomatoes. Mix 1 tsp. of olive oil with 1 tbsp of ketchup and brush over tart top. Bake the pie at 180° for about 25 minutes or until Golden brown. Check the top layer of the cake on a dry match.

8. Cool cake for 5 minutes, then flip onto a plate. Along with the pie can leak warm caramel, so the dish take more. Decorate pie with pine nuts or as I have black and white sesame seeds. Bon appetit! Baking Cup f 19 (to 23 cm) preparation Time — 20 minutes