From the NYTimes in 2008. I was so excited to find five or more colors of cherry tomatoes at Whole Foods. I think cherry tomato plants may be the most rewarding as they start producing early and continue!
1 14 oz. package all butter puff pastry (Dufour is the very best), defrost in refrig. overnight
2 T. unsalted butter
2-3 red onions, halved and thinly sliced
1/4 cup chopped Kalamata olives
1 1/2 pints (about 1#) assorted colors of cherry tomatoes
1 T. fresh thyme leaves, chopped
1/4 cup plus a pinch of sugar
1/2 t. sherry vinegar
salt and pepper to taste
Preheat oven to 425 degrees. Unfold puff pastry and cut into a 10″ round. Chill, covered until ready to use. Melt butter in a large skillet over medium heat, add onions and a pinch of sugar and cook stirring often until golden and caramelized-15-20 minutes. Add 2 T. water and let it cook down, scraping any bits from bottom of pan. Transfer to a bowl.
In a clean ovenproof 9″ skillet, combine 1/4 cup sugar and 3 T. water. Cook over medium heat, swirling pan gently (do not stir)until sugar melts and turns amber-about 5-10 minutes, add vinegar and stir gently. Sprinkle olives over caramel. Scatter tomatoes over olives then sprinkle onions on it. Season with thyme leaves, salt and pepper. Top with puff pastry, tucking the edges in pan. Cut several long vents in top of pastry.
Bake 30 minutes until crust is puffed and golden. Let stand for 5 minutes. Run a knife around the edge of the pan and invert it onto a serving plate. Serve immediately.