There are a lot of tomato tarte tatin recipes out there that usually include caramelized onion and olives. Inspired by these more traditional tomato tarte tatin recipes and my favorite Middle Eastern condiments, I developed this upside down tomato tart (using the baking instructions in Tasmin Day Lewis' Art of the Tart) and then intensified the flavor with pomegranate syrup. Pomegranate syrup or molasses is a very thick reduction of pomegranate juice. It should not contain sugar and is puckeringly sour. <br /> <br />I add a tiny bit of tomato paste to further intensify the tomato taste. I rarely use an entire can of tomato paste in one sitting, so I freeze the leftovers by the tablespoon in ice cube trays and pop one out when you need it. <br /> <br />This recipe is for a small tart - perfect as lunch for 1 or appetizer for 2 and made in a pan measuring 5 inches across the bottom - but you can use an entire sheet of puff pastry (about 8 ounces) and a larger pan (9-10 inches across), and double the rest of the ingredients. <br /> <br />This is a winter friendly tomato recipe since it uses baby tomatoes. <br /> <br />Eat the tarte lukewarm – be careful because the tomatoes will be hotter than you expect!

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