Tomato Tarte Tatin ⁠

1 tbsp extra virgin olive oil ⁠
1 tbsp unsalted butter, room temp ⁠
1/2 pint cherry tomatoes ⁠
5 sprigs thyme ⁠
salt and pepper ⁠
1 tbsp balsamic vinegar ⁠
1 tsp honey ⁠
1 sheet frozen puff pastry (thawed)⁠
⁠
Preheat Fritaire to 400F⁠
Grease a non-stick baking dish with butter and oil, add the tomatos and sprinkle generously ith salt, pepper and thyme leaves.⁠
Air fry for 8-10 minutes or until tomatoes begin to pop and release their juices. Let reduce the juices until thickened.⁠
Carefully remove the baking dish from Fritaire and add honey and vinegar.⁠
Air fry again until the juices feel syrupy.⁠
Remove the pan from Fritaire, let it cool down and arrange the tomatoes in one even layer ⁠
Place the puff pastry round on top of the tomatoes, folding under any edges, if needed. Prick the pastry with a fork in a handful of spots.⁠
Reduce Fritaire temperature to 320 F and bake until the puff pastry turns golden brown.⁠
Allow to cool for 5 minutes before inverting onto a large plate or serving platter.⁠
Sprinkle with thyme leaves and serve warm.⁠