CHERRY TOMATO TARTE TATIN

Cherry tomato tarte tatin image

Number Of Ingredients 9

1 package Commercial puff pastry
4 tablespoons Unsalted butter
1/4 cup Sherry
1 tablespoon Balsamic vinegar
2 pounds Cherry tomatoes, halved
4 sprigs Fresh thyme
3 sprigs Fresh oregano
1/4 cup Grated parmesan cheese
1 pinch Salt and pepper

Steps:

Preheat the oven to 400 degrees, with a rack in the lower third. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough into a circle slightly larger than the tatin pan, Dock the dough all over with a fork. Use the rolling pin to gently transfer the dough to the prepared baking sheet, unfurling it onto the pan. Chill while preparing the tomatoes.
In a tatin pan, melt the butter over medium heat. Add the tomatoes, skin sides down. Cook until they have softened and the juice they have given off has reduced.
Season with salt and pepper. Add the sherry and balsamic vinegar, bring to a simmer, and cook until reduced slightly, 1 to 2 minutes.
Arrange herb sprigs among the tomatoes. Transfer the pan to the oven and roast for 15 or 20 minutes.
Remove from the oven and, using a fork or tongs, move the tomatoes closer together. Gently drape the pastry over the tomatoes, folding in a little at the edges to encase them. Return to the oven and bake until the pastry is very golden brown, 20 to 25 minutes. Remove from the oven and cool for 5 minutes.
Carefully invert the tarte tatin onto the serving plate and lift off the pan. Let cool for 5 minutes more. Finish with a generous grating of parmesan cheese.