|1 piece Puff pastry|
|6 piece Tomatoes|
|3 tbsp Butter|
|2 tsp Olive oil|
|3 tbsp Tomato vinegar (Gegenbauer)|
|1 tbsp Sugar|
Put wax paper in a mold.
Wash the tomatoes and cut it in half. Melt the butter with olive oil in a no-stick frying skillet.
Put the tomatoes on the skillet on the skin face. Salt and pepper, and let on the stove during 5 minutes.
Add the Gegenbauer tomato vinegar, and the sugar on the skillet (not on the tomatoes). Shake the skillet during a few second. Bend the stove down and let simmer without he cover during 20 minute, blend occasionally.
Preheat the oven to 210° C.
Put the tomatoes on a mold. Prickle the pastry with a fork, and put it on the tomatoes.
Lower the thermostat to 180° C and let the pie cooking during 25-30 minutes.
Turn out the pie and serve decorated with some shavings of Parmesan cheese. You can serve it with a salad.