Ingredients
- 4 pints cherry tomatoes, tops cut off
- 3 tablespoons unsalted butter, melted
- 4 teaspoons sugar
- 8 sun-dried tomatoes (not in oil), chopped
- 1/2 pound frozen puff pastry, defrosted
Directions
- 1. Preheat oven to 350°F.
- 2. Give the cherry tomatoes a squeeze to remove the seeds; set aside.
- 3. Divide the butter among 6 six-ounce ovenproof baking cups. Sprinkle them with the sugar.
- 4. Fill each cup with the cherry tomatoes, adding a layer of sun-dried tomatoes in the middles.
- 5. Cover loosely with foil and bake for 1 hour.
- 6. Gently press down the tomatoes (which will have shrunk), molding them to the shape of the cups. Bake, covered, for 45 minutes more.
- 7. Remove from the oven. Increase temperature to 425°F.
- 8. Roll the pastry out to 1/8 inch thick. Cut out 6 four-inch circles and poke them all over with a fork.
- 9. Top each cup with a pastry circle, pressing to seal. Bake for 15 minutes.
- 10. Remove and let cool for 15 minutes. Run a small, sharp knife around the rims and invert the tarts onto plates.
