Begin by heating 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a 9 or 10-inch oven-safe skillet over medium heat. Allow the butter to melt completely.

Add 4 cups of cherry tomatoes to the skillet, stirring gently to coat them with the oil and butter. Cook for about 5-7 minutes, allowing the tomatoes to soften and begin bursting.

Season the tomatoes with a teaspoon of sea salt and freshly cracked black pepper to taste. Press down on the tomatoes with a spatula to encourage their juices to release.

Pour in 2 tablespoons of balsamic vinegar, stirring to incorporate it. Cook for about 3-5 minutes or until the juices thicken slightly.

Preheat your oven to 400°F (200°C). Roll out a sheet of chilled puff pastry on a lightly floured surface, pricking it with a fork. Drape the puff pastry over the caramelized tomatoes, tucking in the edges.

Place the skillet in the oven and bake for about 25 minutes, or until the puff pastry is golden brown and puffed.

Once baked, leave the Tarte Tatin to cool for about 5 minutes. Carefully invert a serving plate over the skillet and flip it to transfer the tart onto the plate.

Garnish your Tarte Tatin with a sprinkle of fresh herbs of your choice, slice while warm and serve.