2 tablespoons sour cream
1 tablespoons thinly sliced chives
1 pound firm, ripe tomatoes of even size and shape
2 tablespoons extra-virgin olive oil
1 teaspoons kosher salt
½ teaspoons ground pepper
1 teaspoon chopped fresh thyme
1 clove garlic, minced
2 tablespoon unsalted butter
¼ cup brown sugar
¼ cup sherry vinegar
2 medium shallots, finely minced
1 sheet puff pastry

• Preheat oven to 400.
• Whisk together sour cream and chives in a small bowl.
Chill until needed.
• Core the tomatoes and slice lengthwise into quarters. Remove seeds.
• Gently and thoroughly mix together tomatoes, salt, pepper, thyme,
garlic and olive oil in a medium bowl.
• In a 7 inch, ovenproof sauté pan, combine butter, brown sugar,
vinegar and shallots. Bring to a boil, reduce heat to simmer and reduce
by half. Mixture will be dark and syrupy. Set aside to cool.
• Arrange tomato wedges, cut side down, in a circle in the sauté pan.
Fill in the center with 2 – 3 wedges. Pour remaining sauce on top.
• Return sauté pan to medium heat and cook until liquid from
tomatoes has evaporated (6 – 8 minutes).
Remove from heat and set aside for 5 minutes.
• Cut a 9 inch circle from the puff pastry. Place over the tomatoes
and tuck the edges into the pan. The syrup and pan are hot. Be careful.
• Place pan in the oven and bake for 25 minutes or until pastry
is golden brown.
• Remove from oven and let rest for 5 minutes.
• To unmold, place top side of a plate over the pan and quickly invert
the pan and plate.
• Lift the pan off the tart and reposition any tomatoes that may
moved out of position.
• Cut tart into wedges and top with the sour cream mixture.
• Serve immediately. Serves 4