Individual Tomato Tarte Tatin With Pomegranate And Mint

• 4 ounces puff pastry
• 1-2 tablespoons tomato paste
• 1 tablespoon pomegranate syrup
• 1 teaspoon olive oil
• 1 pinch sugar
• salt and pepper
• 2-3 teaspoons water
• 12-18 cherry or grape tomatoes; multiple colors are fun
• several sprigs mint

1. Defrost the puff pastry for 20-30 minutes on the counter, or overnight in the refrigerator. (Or, make your own.) Preheat the oven to 425u0b0F.
2. In the small (~5 inches across the bottom) pan that can go into the oven, mix together the tomato paste, pomegranate syrup, and olive oil. Add a large pinch of sugar, a large pinch of salt, and several good grinds of pepper. Thin slightly with water until it's the consistency of maple syrup.
3. Slice the tomatoes in half through the core and toss them with the syrup in the pan. Arrange them, cut side up in a single layer.
4. Roll out the puff pastry dough between two pieces of wax paper into a circle about 1 inch larger than your pan.
5. Transfer the pastry to cover the tomatoes. Tuck the edges around the tomatoes. Cut several short vent in the pastry.
6. Bake the tarte until the crust is puffed and golden, 25-30 minutes.
7. Let the tart stand for 5-10 minutes. Run a knife around the pastry to loosen it from the pan. Place a platter on top of the pan and carefully flip the tarte over onto a plate. The tarte may contain a lot of liquid (depending on the juiciness of the tomatoes), so use a towel under the plate.
8. Chifonnade a few mint leaves and sprinkle them on the tarte. Make sure to eat it before the mint starts to wilt.

pastry, tomato paste, pomegranate syrup, olive oil, sugar, salt, water, cherry, several sprigs mint

Taken from food52.com/recipes/18460-individual-tomato-tarte-tatin-with-pomegranate-and-mint (may not work)