Preheat the oven

• Preheat the oven to 200 °C.

Caramelize the tomatoes

• Heat the butter and olive oil in a large skillet over medium heat.
• Add the tomatoes cut-side down and cook until they release most of their juices and the cut surfaces are lightly caramelized.
• The tomatoes should be softened but still hold their shape, not mushy.

Remove the tomatoes

• Carefully remove the tomatoes, leaving all of the juices in the skillet.

Arrange the tomatoes in the tin

• Line a 23 cm tart tin with parchment paper.
• Arrange the tomatoes skin-side down, cut-side up, packing them tightly so the entire base of the tin is covered.
• Use the Roma tomatoes to fill any gaps; the tomatoes should be crammed together as they will shrink slightly while baking.

Make the glaze

• Add the sugar, white wine, red wine vinegar, Herbes de Provence, flaky sea salt and a generous amount of black pepper to the skillet with the reserved tomato juices.
• Simmer over medium heat until the mixture has reduced to a thick, glossy glaze that coats the back of a spoon.

Glaze the tomatoes

• Spoon the glaze over the tomatoes.

Top with pastry

• Place the puff pastry over the tomatoes, tucking the edges down inside the tin.
• Using a small knife, cut a few slits in the pastry to allow steam to escape.

Bake

• Bake until the pastry is deeply golden brown, crisp and fully cooked.

Rest and invert

• Remove from the oven and let the tart rest before carefully inverting it onto a serving platter.

Finish and serve

• Top with torn burrata, a generous drizzle of extra virgin olive oil, fresh basil leaves, thyme leaves, flaky sea salt and freshly cracked black pepper.
• Serve warm or at room temperature.