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.
