Savory Tomato and Thyme Tarte Tatin

1. Preheat Oven

Preheat your oven to 400 degrees, positioning the oven rack in the middle.

2. Create Glaze

In a 10-inch ovensafe skillet over medium-high heat, combine the sherry vinegar, sugar, 0.5 teaspoon of table salt, and 0.25 teaspoon of pepper. Bring this mixture to a simmer for about 2 minutes until it thickens and resembles maple syrup.

3. Add Shallot, Butter, and Thyme

Add the minced shallot, unsalted butter, and 2 teaspoons of fresh thyme to the skillet, whisking everything together for about a minute until the butter is melted and the shallot is slightly softened.

4. Prepare Tomatoes

Remove the skillet from the heat and gently toss the halved plum tomatoes in the mixture until they are well coated. Arrange the tomatoes cut side up in a single layer, allowing some overlap if necessary. Sprinkle the remaining 0.25 teaspoon of table salt and 0.25 teaspoon of pepper over the tomatoes.

5. Cook Tomatoes

Place the skillet in the oven and cook the tomatoes for about an hour. This will allow the liquid to evaporate and the tomatoes to lightly brown around the edges without collapsing completely.

6. Prepare Puff Pastry

While the tomatoes are cooking, roll out the puff pastry on a lightly floured counter into a 10-inch square. Using a plate, bowl, or pot lid as a template, cut the pastry into a 10-inch round and discard the trimmings. Transfer the pastry round to a large plate and refrigerate until needed.

7. Cover Tomatoes with Pastry

After the tomatoes have cooked, carefully remove the skillet from the oven. Place the pastry round over the tomatoes, tucking the edges down around the tomatoes.

8. Bake Tarte Tatin

Return the skillet to the oven and bake for another 30 minutes, rotating the skillet halfway through to ensure even baking. The pastry should be puffed, crisp, and a deep golden brown.

9. Cool and Invert

Allow the tarte tatin to cool in the skillet for about 8 minutes. Run a paring knife around the edge to loosen it, then swiftly and carefully invert it onto a plate, using pot holders to protect your hands. If any tomatoes stick to the skillet, simply rearrange them on the tarte.

10. Final Touch

Let the tarte cool for another 10 minutes before sprinkling with the remaining 0.5 teaspoon of fresh thyme. Serve the savory tomato and thyme tarte tatin warm or at room temperature.