Heat a mixture of 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a 9 or 10-inch non-stick skillet over medium heat.

Add around 4 heaping cups of cherry tomatoes to the skillet, cooking for about 5-7 minutes until they soften and begin to burst. Season with sea salt and black pepper.

Pour in 2 tablespoons of balsamic vinegar, stirring to combine with the tomatoes. Cook for another 3-5 minutes until the juices reduce.

Roll out a chilled sheet of puff pastry on a lightly floured surface. Prick the surface with a fork.

Drape the rolled-out puff pastry over the cooked tomatoes in the skillet, tucking the edges into the skillet.

Preheat your oven to 400°F (200°C), place the skillet on a baking sheet, and bake for about 25 minutes until the pastry is golden brown.

Allow the tart to rest for about 5 minutes. Run a sharp knife around the edges to loosen, then invert onto a platter.

Sprinkle with fresh herbs like basil, oregano, or chives for garnish and serve warm.