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Prepare a baking tray with baking paper and make concentric circles with the balsamic vinegar glaze, honey and a drizzle of oil. Season them with salt and thyme.
We cut the cherry tomatoes into slices and cut out discs from the puff pastry rolls. We arrange the cherry tomato slices on top of the previously prepared dressing. I arranged them to form lots of little flowers.
We add a disk of puff pastry on top of each flower and with our fingers we fold the edges so as to contain the little flower inside.
Prick the surface of the puff pastry with a fork and bake at 190°C, for 25-30 minutes.
Once cooked, we take the mini Tarte Tatin with cherry tomatoes out of the oven and delicately lift them from the baking paper. And here they are, ready to be served in all their goodness!