Recipe

MAKE PUFF PASTRY

1. Cut 1 1/4 cups of cold butter into 1/4″ cubes and refrigerate for 30 minutes. Also refrigerate ⅔ cup of water. Place 2 cups of all-purpose flour in food processor with 3/4 tsp of kosher salt, add 1/4 cup (2 oz.) of diced cold butter and pulse 8 times.
2. Add remaining diced butter and pulse twice, just to distribute into flour. Drizzle cold water over flour and pulse 5 or 6 times. Turn mixture out (it will be crumbly) and gather into rough rectangle.
3. Flour work surface and roll rough dough into 12″ x 18″ rectangle. Fold into thirds, lengthwise, roll up from short end and press into rough square. Wrap well and refrigerate for a few days, or freeze.

MAKE TARTES TARTIN

1. Melt butter in large skillet set over medium heat. Add shallots, balsamic vinegar and sugar. Cook for a few minutes, or until shallots are tender, then add tomatoes. Season with salt and pepper. Cook until tomatoes are caramelized and starting to collapse, about 5 to 8 minutes.
2. Butter or spray 24-cup mini-muffin pan. (If you don’t have a mini-muffin pan, make these double the size in a regular size 12-cup muffin pan.) Preheat oven to 400F.
3. Place sprig of thyme in each muffin cup. Add 2 or 3 tomato halves and some of the juices. Let tomatoes cool in pan to room temperature.
4. Roll out puff pastry on lightly floured work surface to thickness of 1/4″ or thinner. Using a 2 1/2″ round pastry cutter, cut out 24 rounds. Gently press rounds into muffin cups on top of tomatoes.
5. Bake for 15 to 20 minutes, or until browned. Cool for 5 minutes on wire rack. Scoop and turn tartes tatin out of muffin pan one at a time, using fork and spoon, so that tomatoes are on top. Serve warm or at room temperature.