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" Ingredients  \u2022 4 Tbsp unsalted butter, plus extra for greasing muffin pans \u2022 3 shallots, halved, thinly sliced \u2022 1 Tbsp brown sugar \u2022 1 Tbsp sherry vinegar or white balsamic vinegar \u2022 1 pint grape tomatoes, halved \u2022 1 Tbsp chopped fresh thyme leaves \u2022 \u00BC tsp kosher salt \u2022 \u00BC tsp freshly ground black pepper \u2022 1 frozen puff pastry sheet (from a 17.3-oz box), thawed \u2022 Small thyme and basil sprigs, for garnish (optional)  Directions Melt 2 Tbsp of the butter in a large nonstick skillet over medium-low heat; add shallots. Cook, stirring frequently, for 8 minutes, or until soft and tender. Add remaining butter; when melted, add brown sugar and vinegar. Cook, stirring for 1 minute, or until sugar is dissolved. Add tomatoes, thyme, salt and pepper. Continue to cook 4 to 5 minutes or until tomatoes have softened and juices have thickened, gently tossing mixture. Let mixture cool 5 minutes. Heat oven to 400\u00B0F. Grease 24 mini-muffin cups with butter; divide tomato mixture evenly among prepared muffin cups. Unfold puff pastry sheet on a floured surface. Using a 1\u00BE-in. round cutter, cut out 24 rounds. Top each muffin cup with a pastry round. Bake 18 minutes, or until pastry has puffed and is lightly golden. Remove from oven. Let cool on a wire rack 5 minutes. Using a small knife, cut around each muffin cup to loosen pastry. Remove tarts from pan with a small spoon and invert, pastry-side down, on a platter (if some of the topping remains in the pan, lift out with spoon and replace on tartlet). Garnish tartlets with small thyme and basil leaves, if desired. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1699/caramelized-tomato-tartlets-recipe-a-49913/>