Tennessee Tomato Tart

1 pound ripe Roma tomatoes (about 6)
1 teaspoon kosher salt
1 teaspoon chopped fresh thyme
2 cloves pressed garlic
2 tablespoons extra-virgin olive oil
1/4 cup packed brown sugar
1/2 cup red wine vinegar
1 medium shallot minced
1 sheet puff pastry

Preheat the oven to 400 F.
Core tomatoes and slice them lengthwise into quarters.
Using a paring knife seed each wedge.
Combine the tomatoes, salt, pepper, thyme, garlic and
olive oil in a mixing bowl or large zip bag tossing
gently to coat thoroughly.

In a 7-inch nonstick, ovenproof saute pan, combine
brown sugar, vinegar and shallot.
Place over medium-high heat and bring to a boil.
Simmer until reduced by half and the mixture is syrupy,
about 4 minutes.

Remove from heat and set aside to cool 5 minutes.

Arrange the tomato wedges, cut-side down, in a concentric
circle slightly overlapping and tight.
The pan will be full.
Pour remaining marinade over the tomatoes.

Return the pan to medium-high heat and cook until the tomatoes
have released their juices and evaporated about 10 minutes.

Remove from heat and set aside to cool 5 minutes.

Cut a 9-inch circle from the puff pastry using a 9-inch dinner
plate as your template.

Place the pastry over the tomatoes and using a spatula tuck the
edges of the pastry down the edge into the pan.

Bake in the oven for 20 minutes or until the pastry is golden
brown. Cool 5 minutes.

Place a plate over the pan and invert the plate and pan in a
single motion. Cut into 6-8 wedges.

THE EXTRA MILE: Mix 1/2 cup sour cream with 1/4 cup chopped
chives. Dollop each tart wedge just before serving.