" Start by caramelizing large cherry or plum tomatoes in butter and sugar. Add a touch of balsamic vinegar and cook the tomatoes until they release their juices. Then arrange them in the pan, without the juices, and season with oregano. Top with pastry and bake until it turns golden brown. The magic happens when you turn the tart upside down to discover what’s underneath: a stunning topping of red rounds, intensely sweet and delicious, sitting on flaky pastry. "