Mini Tomato Tarte Tatin with Burrata

Per mini tatin — scaled to 36 in brackets

Recipe as posted by @la.cuisine.de.geraldine, scaled from 1 mini tatin up to 36. Quantities in brackets are the scaling for the party — everything else is hers, word for word.

INGREDIENTS

1/2 tsp honey [6 tbsp / ~90ml for 36]
1/2 tsp balsamic vinegar [6 tbsp for 36]
1/2 tsp olive oil [6 tbsp for 36]
1 pinch salt [~1 1/2 tsp for 36]
1 pinch thyme [~2 tbsp fresh thyme leaves for 36]
3 cherry tomatoes, halved [about 108 cherry tomatoes / 800g–1kg for 36]
1 circle of puff pastry, a little larger than the tomatoes [~4 sheets puff pastry, cut into 36 circles]
1 egg yolk, for egg wash [2–3 egg yolks, beaten, for 36]
For serving: 1 ball burrata per 6–8 tatins [5–6 burrata balls for 36]
A few basil leaves, to serve

METHOD

Drizzle the honey, balsamic vinegar and olive oil in small circles on a baking tray, then season each with a little salt and thyme.
Cut the cherry tomatoes in half and place them on the circles (the written recipe says cut side down; the video shows cut side up — both seem to work).
Cover each circle with a round of puff pastry, a little larger than the tomatoes, and brush with the egg yolk wash.
Bake for about 20 minutes at 200°C / 400°F.
Turn them over once out of the oven, then top with torn burrata and a few basil leaves. Serve slightly warm.

Note — Source: instagram.com/reel/DbAiQH3Igd8. Assemble unbaked tatins on trays a few hours ahead and refrigerate, then bake just before guests arrive.