Tomato Tart with Balsamic and Thyme and Oregano

INGREDIENTS

1 pounds cherry tomatoes (or enough to fill your tart pan)

1 pack 8 ounce puff pastry or pre made pie crust

2 tablespoons balsamic vinegar

2 tablespoons granulated sugar

2 tablespoons unsalted butter

2 teaspoons oregano

A few sprigs of fresh thyme

Diamond Crystal Salt Co.^™ Kosher Salt

Fresh ground pepper

DIRECTIONS

Preheat the oven to 400°F

In a large pan, melt the butter and sugar together. When it starts to caramelize, add the tomatoes and cook for 5 to 8 minutes. Sprinkle the oregano leaves and one tablespoon of sugar all over. Season with salt & pepper. Add the balsamic vinegar and reduce for 2 minutes. Place the tomatoes in a tart pan. Place the pastry on top of the tomatoes and tuck the sides in. Place the tart in the oven and bake for 25 minutes, or until pastry is golden brown.

Leave the tart to rest for 5 minutes, then flip over on a plate. Pour as much excess liquid as possible. Garnish the tart with fresh thyme leaves