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Author Notes: The original recipe , which I've had in a file for years, called for Roma tomatoes. I updated it a little using cherry tomatoes in a variety of colors , not only because they look so beautiful but also for the candylike jewels the tomatoes become when roasted. —foodfanatic
- 4 cups cherry tomatoes in a variety of colors
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves of garlic, finely chopped
- 1/2 cup sugar
- 10 shallots , thinly sliced
- 2 tablespoons olive oil, extra
- 1 tablespoon fresh thyme, chopped
- 1 cup freshly grated Parmesan cheese
- 1 sheet of puff pastry
- 1 tablespoon dijon mustard
- Mix together the olive oil, vinegar and garlic. Place the tomatoes on a sheet pan and pour over the oil mixture. Sprinkle with salt and black pepper to taste. Roast the tomatoes in a 400 degree oven for 30 minutes. Remove tomatoes and drain well on a piece of paper towel.
- Combine sugar and water in a saucepan and bring to a gentle boil. Boil without stirring until golden in color. Immediately pour into a 9 inch cake pan.
- Heat 2 more tablespoons of olive oil in a pan and add the shallots. Season with salt, pepper and a teaspoon of sugar and cook over low heat until caramelized, about 30 minutes.
- Roll out the puff pastry and spread with the dijon mustard.
- Firmly pack the tomatoes into the prepared cake pan and fill in the gaps with chopped thyme. Sprinkle over half the cheese.
- Cover the tomatoes with caramelized shallots and sprinkle over the remaining cheese.
- Cover the tomato / shallot mixture with the puff pastry , mustard- side down and tuck in the edges.
- Bake at 350 for 30 to 40 minutes until the pastry is golden brown. Allow the tart to cool until warm or room temperature before turning it out.
- This recipe was entered in the contest for Your Best Cherry Tomatoes