Step 1

Making the puff pastry: in a bowl, combine the flour, sugar and salt. Add the cold butter cubes and gently toss the flour and butter together with your hands. Make sure the butter is very cold otherwise it will melt in your hands. At this point, the butter is still in large chunks.

Step 2

Slowly slowly, 1/2 tsp at a time, add the ice water to the bowl. Use your hands to mix the water in the dough. After adding all the water, bring the dough together. We still want the butter not to be fully combined in the dough. Transfer the dough to a floured surface.

Step 3

Gently pat the dough with lightly floured hands until it's about 1 inch thick and roughly 5x8 inches. Fold the dough on itself in thirds. Wrap it tightly with a plastic wrap and place in the fridge for at least 2 hours (if you want to do it the night before, just take our the dough from the fridge 10 min before starting to work on it again).

Step 4

After the dough has been chilled, transfer to a floured surface. Using a rolling pin, roll the dough into a 6×12 inch rectangle, 1/2 inch thickness. Fold the rectangle into thirds, turn it 90 degrees, and roll it out into a 6×12 inch 1/2 inch thick rectangle again. Then, fold into thirds again. Turn it 90 degrees and repeat. You’ll repeat rolling and folding 5 times in total.

Step 5

Wrap the dough up with a plastic wrap and place in the fridge for at least 2 hours, up to 24 hours.

Step 6

Prepare the tomato layer: in a wide oven safe pan (the one you gonna bake the tarte tatin in) on medium heat, add olive oil and garlic confit. Cook for 1 min, then add the tomatoes, dry thyme and salt. Cook for 4-5 min, stirring constantly. Add the olives in, cook for 2 more minutes and remove from the heat to a plate. Let it cool to room temperature.

Step 7

Prepare the glaze: in the same pan, add the vinegar and the honey. Cook for one minute and remove from the heat.

Step 8

Preheat your oven to 400F or 200C.

Step 9

Assembling the tart Tatin: Place a round piece of parchment paper at the bottom of the pan. Add the tomato-olive layer to the pan with the glaze. Remove the puff pastry from the fridge and roll it out to 1/4 inch thickness. Cut it to fit the size of the pan and place it on top of the tomatoes. Score the top of the puff pastry with a knife to allow steam to escape.

Step 10

Bake for 25-30 min.

Step 11

Remove from the oven, and let it cool in the pan for 10 min.

Step 12

Place a flat plate on top of the tarte tatin and flip upside down.

Step 13

Cut a piece with scissors and top with grated feta, black pepper, and drizzle extra virgin olive oil on top.

Step 14

YASSS!