Tomato tarte tartin

Preheat the oven to 200 degrees. Heat 50 grams of butter and a tablespoon of olive oil in a frying pan until the butter is melted.

Halve the red onions and cut into thin slices. Fry the onion over medium heat for about 10 minutes until soft. Stir frequently.

Add 1 teaspoon of sugar and cook for another 5 minutes until the onions are caramelized.

For the tomatoes, heat the last 25 grams of butter and a tablespoon of olive oil in a 25-cm skillet (that can go in the oven). Then stir in 1 teaspoon of sugar and garlic and fry for a minute.

Then add the tomatoes with a few sprigs of thyme and cook for about 5 to 10 minutes over medium heat until they burst open and the juices have boiled down a bit. Add the caramelized onion, a dash of balsamic vinegar and season with salt and pepper.

Roll out the dough so that it is slightly larger than the top of the pan. Place it over the onion and tomato mixture and press the sides inward.

Bake in the oven for 30 to 40 minutes until the dough is golden brown. Let cool for 5 minutes, put a plate on the top and turn the cake on top.

Sprinkle with additional thyme, salt and pepper and serve with the burrata.

Tasty!