Skillet Tomato Tart

Preheat oven to 400°F. Roll 1 puff pastry sheet into a 10-inch square on a lightly floured work surface. Place a 10-inch bowl or pot lid over the pastry and cut around it to form a circle; discard the trimmings or save for another use. Transfer the pastry circle to a plate; refrigerate until ready to use.

Heat 1 tablespoon oil in a 10-inch oven-safe stainless-steel skillet over medium heat. Arrange the sliced tomatoes, 4 ounces cherry tomatoes and the sliced shallot in a single layer, overlapping as needed. Sprinkle with ¼ teaspoon salt. Cook, undisturbed, until the tomatoes release some of their juices, about 8 minutes. Add 2 tablespoons vinegar, 1 tablespoon honey, the sliced garlic and ½ teaspoon pepper. Bring to a lively simmer; cook, swirling the skillet occasionally, until the liquid has mostly evaporated, about 5 minutes. Remove from the heat; scatter ¼ cup basil over the tomatoes.

Place the pastry circle over the tomato mixture; carefully tuck the edges inside the skillet. Prick the pastry all over with a fork. Bake until the pastry is puffed and golden brown, about 25 minutes. Transfer the skillet to a wire rack and let cool for 10 minutes. Carefully invert the tart onto a serving plate. Sprinkle with 1 tablespoon Parmesan. Garnish with additional basil, if desired.