Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a skillet over medium heat. Once the butter is melted and bubbling, add a generous cup of cherry tomatoes. Cook them for about 8-10 minutes, stirring occasionally, until they soften and begin to burst, releasing their juicy sweetness.

As the tomatoes cook down, sprinkle in ½ teaspoon of sea salt, ¼ teaspoon of fresh cracked black pepper, and 1 tablespoon of balsamic vinegar. Stir gently, allowing the tomatoes to caramelize for an additional 5 minutes until they are coated in a sweet, thick sauce.

While the tomato mixture is thickening, lightly roll out a sheet of thawed puff pastry on a floured surface. Using a fork, prick the pastry evenly. When the tomatoes are ready, drape the pastry over the hot tomato filling, tucking the edges into the skillet.

Preheat your oven to 400°F (200°C) and place a baking sheet to heat inside. Once the oven is ready, carefully transfer the skillet onto the hot baking sheet. Bake for about 25 minutes, or until the pastry is golden and flaky.

Allow the tart to rest for a few minutes after baking. To serve, carefully place a large plate over the skillet. With a quick motion, flip the skillet upside down so the tart releases onto the plate. Garnish with fresh herbs before slicing and enjoying this delicious dish!