Preheat your oven to 400 degrees F

If you’re wanting to make this recipe for only 2 people then use a small 8″ skillet. If you’re making it for 4 or more use a regular large skillet

Heat your olive oil up in the skillet over high heat

Add in the sliced shallot and sauté for a minute or two

Add in the sliced garlic and a pinch of salt and pepper and cook until fragrant, about 20 seconds

If you’re using a few different sizes of tomatoes I like to cut the larger tomatoes in half longways and keep the cherry tomatoes whole

Add enough tomatoes to the hot pan to cover the bottom. Cook, stirring often, until the tomatoes start to blister- about 2-3 minutes

Add in the balsamic vinegar (1 tablespoon if making the smaller pan and 2 for the larger), honey (1 teaspoon if making the smaller pan and 2 for the larger), salt, pepper, chopped rosemary, and chopped thyme. Give it a good stir and let it simmer for 30 seconds

Use your spoon to arrange the tomatoes in a flat layer. I like to turn the cut tomatoes cut side up for presentation. Gently push down the tomatoes to make an even layer 

Take your thawed puff pastry and lay it over the the skillet. If you’re making a smaller one trim the excess puff pastry carefully with a knife. Tuck the edges of the puff pastry down into the skillet 

Put into the oven and let it bake for 30-35 minutes until the puff pastry is a beautiful golden brown

Once cooked, take out of the oven and let it cool on the counter for 10 minutes. This helps to ensure when you flip it everything will stay together!

Add a serving plate over the top of the skillet and carefully flip it over. Slice, serve, sprinkle some Parmesan maybe, and you have the literal BEST side dish ever. So easy and gorgeous