Caramelized tomato tartlets

Preparation time 5 minutes

Total time: 1 hour

Ingredients

1/2 pkg (198 g) puff pastry, thawed
1 egg yolk
1 tbsp (15 mL) cold water
1 tbsp (15 mL) butter
2 garlic cloves, minced
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) Sensations by Compliments Aged Balsamic Vinegar of Modena
1 pkg (280 g) Compliments Candi-to Mini Sweet Tomatoes, halved
1/4 tsp (1 mL) each salt and pepper
1/2 fresh Compliments Basil, chopped
60 g (2 oz) shaved La Tomme de Brebis de Charlevoix cheese (approx. 1⁄3 cup/75 mL)

If you don't have a small cookie cutter, you can use a shot glass or egg cup to cut the puff pastry circles.

Preheat oven to 400°F (200°C). On a lightly floured surface, roll out dough to a 1⁄8-in. (3 mm) thickness. Using a 2-in. (5 cm) round cookie cutter or glass, cut out 12 circles and place on a parchment paper-lined baking sheet. Beat yolk with water and brush over dough. Bake, 10 min.
Remove baking sheet from oven and place a second baking sheet overtop, pressing down gently to stop pastry circles from rising any further. Place stacked baking sheets in oven and bake, 8 min. Remove from oven.
Meanwhile, in a skillet over medium heat, cook butter and garlic without browning, about 2 min. Add sugar and vinegar, stirring until sugar is dissolved and liquid comes to a boil. Add tomato halves and cook 5 to 8 min. or until slightly caramelized. Season with salt and pepper. Remove top baking sheet and divide tomatoes over pastry circles. Bake, 5 min. Garnish with basil and cheese.