An easy way to make tomato pie with cherry tomatoes and puff pastry. Serve this simple tarte with a side salad for dinner or poached eggs and bacon breakfast.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- about 4 heaping cups cherry tomatoes
- sea salt
- fresh cracked black pepper
- 2 tablespoons balsamic vinegar
- 1 sheet of frozen puff pastry, thawed but still cold
- fresh herbs of your liking
- Place a rack in the middle of the oven and preheat oven to 400 degrees F.
- Heat a 9 or 10-inch oven-safe skillet over medium heat on the stovetop. Add oil and butter and allow the butter to melt. Add tomatoes to the warm skillet and sprinkle generously with salt and pepper.
- Allow the tomatoes to cook until softened and they begin to pop. Gently begin to press the the tomatoes to release their juices and seeds. Continue to cook down until the juices begin to reduce and thicken. Add more salt and pepper to taste as well as vinegar. Cook until tomatoes are softened through and the juices feel syrupy, about 12-16 minutes depending on your tomatoes.
- Use your best judgement here. You want the tomatoes mixture to be moist but not so wet that you think they’ll make for a sloppy tart when it is inverted.
- Remove the skillet from the heat. Unfold puff pastry onto the counter and gently roll to extend the sides about half and inch. Prick with a fork a handful of times. Gently place the cold puff pastry over the skillet of tomatoes. Tuck any corners into the skillet.
- Bake for 25-28 minutes until deeply golden brown. Allow to cool for 5 minutes before inverting onto a large plate or serving platter. Sprinkle with fresh herbs before serving warm. This tart is best served just after it is made. Any leftover can be stores in the refrigerator and reheated in the oven before serving. Serve with salad or poached eggs.