Ingredients:
For the caramelized tomatoes:
2 cups cherry tomatoes, halved
2 tbsp butter
2 tbsp sugar (or honey)
1 tbsp balsamic vinegar
1 tsp fresh thyme leaves (or 1/2 tsp dried)
Salt and black pepper to taste
For the base:
1 sheet puff pastry, thawed
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions:
Prepare the tomatoes:
Preheat oven to 400°F (200°C).
In an oven-safe skillet (preferably cast iron), melt butter over medium heat.
Add sugar (or honey) and stir until it bubbles and starts to caramelize slightly.
Add the cherry tomatoes, balsamic vinegar, thyme, salt, and pepper.
Cook for about 5 minutes until the tomatoes soften and start releasing their juices.
Assemble:
Sprinkle mozzarella and Parmesan over the caramelized tomatoes.
Lay the puff pastry sheet over the tomatoes and cheese, tucking the edges down around the sides of the skillet.
Bake:
Bake in the oven for 20–25 minutes until the pastry is puffed up and deeply golden brown.
Invert and serve:
Let it cool for 5 minutes, then carefully invert the tart onto a large plate.
Garnish with fresh basil leaves. Slice and serve warm!
