Soft tomatoes, caramelized red onions, creamy goat cheese, puff paste. Yummyyyyyyy…

Ingredients:

- 12 Roma tomatoes

- a bit of olive oil

- 10 or 12 red onions, in rings (looks like a lot, but believe me, they will shrink to almost nothing when baked)

- 2 garlic cloves, chopped finely

- 1 tbsp balsamic vinegar (I use the syrup-like stuff)

- 1 tbsp brown sugar

- basil

- 2 Chevroux (soft, spreadable goat cheese, comes in a 5 ounces-150g pack)

- ready-made puff paste

- salt and pepper

Cooking instructions:

Warm up the oven, at 150°C.

Make a cross with a knife on the bottom of the tomatoes and put them in a pot filled with boiling water. Leave them there for 5-10 minutes until you see that the skin starts loosening up. Then put them in another recipient with cold water. When cool, peel them and half them length-wise. Add salt and pepper. Put them “face up” on a baking tray, leave for about 3 hours in the oven.

Add a couple of spoons of olive oil in a skillet, heat up, add the onions and cook on a very slow heat for about 1 hour, until they are caramelized. Stir frequently, and a bit before they are ready add the sugar, the garlic and the balsamic vinegar. Remove from the heat.

Increase the temperature of the oven to 200°C.

In a baking tray, put the tomatoes in circles, face up, and in one layer. On top, put the onions, basil and goat cheese. Cover with the puff paste, make sure to put the edges of the paste into the tray. Bake for about 30 min, until the paste is golden. When ready, take out from the oven, turn around the tarte tatin on a plate, let cool to room temperature, serve.