Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (15ml) balsamic glaze
  • 1 tsp (5g) flaky sea salt
  • 1 lb (450g) cherry tomatoes
  • 3 sprigs (1g) fresh thyme leaves
  • 1/2 tsp (3g) cracked black pepper
  • 1 sheet (250g) puff pastry
  • 1 large (50g) egg

Instructions:

  1. Melt the butter in your skillet over medium heat. Wait until it foams and sizzles.
  2. Stir in the sugar and balsamic glaze. Simmer for 2-3 minutes until the syrup bubbles into a deep amber color. Note: Don't stir too much or the sugar might crystallize.
  3. Lower the heat. Pack the cherry tomatoes into the pan as tightly as possible.
  4. Sprinkle the thyme leaves, sea salt, and black pepper over the tomatoes. Let them soften for 2 minutes in the syrup.
  5. Roll the puff pastry slightly to fit your pan. Drape it over the tomatoes and tuck the edges deep down the sides of the skillet.
  6. Use a fork to prick holes all over the dough. This is the vent that prevents sogginess.
  7. Beat the egg and brush it over the top of the pastry for a golden finish.
  8. Bake for 20-25 minutes until the pastry is deep golden brown and has risen.
  9. Remove from the oven and let the tart rest for exactly 5 minutes. Note: If you flip too early, the caramel is too runny; too late, and it sticks.
  10. Place a plate over the skillet and flip it in one quick motion.