Mini Roasted Tomato Tatins

These were a hit back in my catering days. They were a little "fussy" with the extra step of the tomato peeling, but it was all worth it!

Makes 6 servings

2 tbsp butter, softened
2 cups cherry tomatoes
2 tbsp extra virgin olive Oil
2 cups shallots, thinly sliced
2 cloves garlic
1/4 cup sherry vinegar
2 tbsp honey
salt and pepper, to taste
1 pkg puff pastry, thawed

DIRECTIONS:

1. Preheat the oven to 375*F. Generously butter 2x 12-cup ( or 1x 24-cup) non-stick mini-muffin pans.
2. Bring a medium pot of water to a boil and while it's heating, fill a large bowl with ice water and have it nearby. Using a sharp paring knife, make an 'x' in the bottom of each tomato. Add the tomatoes to the boiling water and remove them just when the skins begin to curl away. Immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes and cut them in half lengthwise.
3. In a medium skillet, heat the olive oil until shimmering. Add the shallots and cook over moderate heat, stirring frequently, until lightly browned, about 8 minutes. Add the garlic and cook for 2 to 3 minutes. Add the vinegar and honey, season with salt and pepper and cook over low heat until the liquid has evaporated, about 5 minutes. Transfer to a bowl and let cool.
4. On a lightly floured surface, roll out the puff pastry 1/8-inch thick (unless you bought pre-rolled pastry sheets). Using a cookie cutter the same diameter as a mini muffin cup (1.25"), cut out 24 rounds.
5. Place a tomato half, cut side down, into each greased muffin cup. Top each with a teaspoon of the shallot mixture and then a puff pastry circle. Bake for about 15-17 minutes, or until the puff pastry is golden brown. Let cool for only 5 minutes.
6. Run a knife around the edge of each tatin. With oven mitts, place a baking sheet over the muffin tins and then invert. Replace any tomatoes and shallots that stuck to the muffin pan. Serve at room temperature with a sprinkle of sea salt and a drizzle of balsamic vinegar, if you wish.