Instructions: For the Pistou: Combine the basil, garlic, Parmesan, salt, pepper and oil in a food processor until a paste forms, 1 to 2 minutes. Adjust seasonings.

For the Tarte Tatin: Heat the oven to 300 degrees. Thaw puff pastry sheet at room temperature 20 to 25 minutes.

Combine the thyme, garlic, salt, pepper, sugar and olive oil. Spread over the bottom of a jellyroll pan.

Blanch the tomatoes in boiling water 30 seconds, then remove to a bowl of ice water. Slip off the skins and cut the tomatoes in half lengthwise. Place cut-side down on the pan; bake until softened, 1 1/2 hours. Remove from the oven.

Heat the oven to 400 degrees. Use a cutter 4 1/2 inches in diameter to cut 4 circles from the pastry. (You can also use a glass, or cut a 4 1/2-inch circle from cardboard.) Place on a baking sheet. Poke each a few times with a fork. Bake until golden and puffed, 12 to 15 minutes.

Place 4 (5-inch) squares of wax paper on a baking sheet. Place a 3 1/2- to 4-inch cake ring on each square. Using a slotted spoon, divide the tomatoes among the rings, skinned-side down. Spread 1 tablespoon of Pistou over each. Place the tomato rings in the oven and bake until heated through, 10 minutes. Top each ring with a circle of pastry. Return to the oven and bake until heated through, 2 to 3 minutes.

Slide a spatula under each tart, lightly hold the top, and turn over onto the center of a plate. Remove the wax paper and the rings (careful, they will be hot). Serve each tart surrounded by the greens.

This recipe yields 4 servings.

Comments: We used English muffin rings for this recipe. They are 3 3/4 inches across and can also be used to trace a larger circle in the puff pastry. Use them too for pancakes, eggs sunny-side-up and biscuits.

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