Flour
1 cup of wheat flour
1 teaspoon of salt
1 teaspoon of sugar
1/2 cup of butter
1 egg
Filling
1/2 cup of sugar
1/4 cup of water
1/4 cup of butter
10 ripe tomatoes
Salt and black pepper to taste
Fresh parsley leaves for garnish
Flour
1 cup of wheat flour
1 teaspoon of salt
1 teaspoon of sugar
1/2 cup of butter
1 egg
Filling
1/2 cup of sugar
1/4 cup of water
1/4 cup of butter
10 ripe tomatoes
Salt and black pepper to taste
Fresh parsley leaves for garnish
Dough: Mix flour, salt, sugar, and butter, cut into small pieces, until it forms a thick batter
Add the egg and mix well
Make a ball with the dough, wrap in plastic film, and refrigerate for 20 minutes
Filling: Melt the sugar to form a caramel
Add the butter, mix well, spread this caramel on the bottom of a mold, and reserve
Pit the tomatoes and cut a lid at the top of each one, large enough to remove the seeds
Be careful so that the tomatoes remain intact
Arrange the tomatoes in the caramelized mold, side by side, with their tops facing upwards
Don't let them touch each other
Sprinkle with salt and black pepper, and reserve
With a rolling pin, open the dough to a diameter larger than the mold and cover the tomatoes
Bake in an oven at high heat for 15 minutes or so
Let it cool down and then unmold the tartine
Invert it with the point facing downwards so that the dough remains at the bottom and the tomatoes are on top
Garnish with fresh parsley leaves and serve immediately.
