Preheat your oven to 400°F (200°C) and prepare a 9 or 10-inch oven-safe skillet.

Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in the skillet over medium heat until the butter melts.

Add 2 cups of cherry tomatoes to the skillet and cook while stirring occasionally for 10-15 minutes until glossy and juicy.

Season the tomatoes with sea salt and black pepper, then add 1 tablespoon of balsamic vinegar and cook for an additional 5 minutes.

Roll out a sheet of puff pastry to cover the skillet. Prick holes in it to allow steam to escape.

Place the puff pastry over the tomatoes, tucking the edges down inside the pan.

Bake in the oven for approximately 25 minutes or until the puff pastry is golden brown and flaky.

Let the tarte cool for 5 minutes, then invert it onto a platter to reveal the tomatoes.

Garnish with fresh herbs and serve warm as a main dish.