Shallot Tarte Tatin

Preheat your oven to 350℉. Bring a medium pot of water to a boil over high heat.

Halve the Vine-Ripened Tomatoes (2) and place cut side up in a small shallow roasting pan. Drizzle about 2 tablespoons of the Olive Oil (2 Tbsp) over the tomatoes and season liberally with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Sprinkle the Fresh Thyme (1 sprig) leaves evenly across the pan and roast until the tomatoes have softened, but still hold their shape, about 20 minutes. Cool and reserve the tomatoes until ready to serve.

Sprinkle the ¼ cup Granulated Sugar (4 Tbsp) evenly across the bottom of an 8-inch oven-safe skillet. Place the skillet over medium heat and cook until the sugar melts and begins to turn a golden amber color. Remove the pan from the heat stir in 3 tablespoons Unsalted Butter (3 Tbsp) and the Balsamic Vinegar (3 Tbsp) until the butter melts completely. Set aside to let the caramel cool.

Place the Shallots (1 3/4 cups) in the boiling water and blanch for 30 seconds. Rinse under cold water, then peel and trim the root ends. Cut the shallots in half lengthwise.

Place the remaining 1 tablespoon Olive Oil (1 Tbsp) and 2 tablespoons Unsalted Butter (2 Tbsp) in a large skillet over medium heat. Once the butter has melted, add the shallots and the remaining 1 tablespoon sugar to the skillet. Cook until the shallots begin to caramelize, about 10 minutes. Pour in the Vegetable Stock (1/2 cup), bring to a boil and continue cooking until the shallots are tender and the liquid has reduced by half, about 10 minutes. Using a slotted spoon, transfer the shallots to the cooled caramel.

Roll out the Puff Pastry (1 sheet) on a surface with a little All-Purpose Flour (as needed) to a ½ -inch thickness. Cut the pastry into a 9-inch round. Gently place the pastry round over the shallots, tucking in the edges to cover the shallots completely. Place the skillet in the refrigerator for at least 2 hours and up to overnight.

Preheat your oven to 400℉.

Bake the tart until the pastry is golden brown, about 30 minutes. Reheat the tomatoes in the oven until warmed through.

Invert the tatin onto a large plate. Arrange the tomatoes and Goat Cheese (1/2 cup) on top and finish with fresh thyme leaves.