Slow-roast Tomato Tatin Recipe

Preheat the oven to 275°F (135°C).

In a roasting pan, toss the cherry tomatoes with olive oil, balsamic vinegar, brown sugar, thyme, salt, and black pepper.

Roast the tomatoes in the preheated oven for 2 hours, or until they are soft and slightly caramelized.

Increase the oven temperature to 400°F (200°C).

In a 9-inch round cake pan, pour the melted butter and tilt the pan to coat the bottom evenly.

Arrange the slow-roasted tomatoes in a single layer in the cake pan.

Roll out the puff pastry on a lightly floured surface to fit the size of the cake pan.

Place the puff pastry over the tomatoes and tuck the edges inside the pan.

Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown.

Remove from the oven and allow it to cool for 5 minutes.

Place a serving platter or plate on top of the cake pan, and carefully invert the tart onto the platter.

Serve the slow-roast tomato tatin warm as an appetizer or side dish.