French Dessert: Green Tomatoes and Vanilla Tart

Directions

1. -Line the mold with the shortcrust pastry and pre-cook it for 15 minutes in oven at 220 degrees Celsius.
2. Take the mold out the oven and immediately brush the pastry with egg white to prevent the pastry from drying up.
3. Put aside.
4. -Cut the two vanilla pods lengthwise and take out the “heart” and seeds. Mix them delicately with lemon juice.
5. -In a large frying pan, melt 20 g of butter and fry the tomatoes on a medium fire for 2~3 minutes, taking care not to shake them around too much and damage them. while the tomatoes are cooking, add sugar and cornstarch to the vanilla and lemon juice mix. Mix them in and pour over the tomatoes. Keep frying until the whole becomes translucent. Finally add 20 g of butter and mix quickly.
6. -Place the tomatoes over the pre-cooked shortcrust pastry and bake in oven at 200 degrees Celsius for 15 minutes.
7. -Serve with a rose wine.