This savory riff on a classic tart tatin is from Erin Jeanne McDowell's cookbook The Book on Pie, and is one of the best dinners I've had in recent memory. Pounds of cherry tomatoes are cooked down with fresh herbs, balsamic vinegar, and sherry then baked in puff pastry crust until the tomatoes char and the pastry turns a crackly golden brown. It's quite literally bursting with flavor from all directions.  If you have the book, it's her alternate version of the Red Onion Tart Tatin.