The upside-down tarte tatin method works great with vegetables as well as with fruits, although some will require a few extra steps of cooking because of their higher moisture content.
Preheat the oven to 400°F / 205°C with a rack in the lower third . Line a baking sheet with parchment paper.
Season the tomatoes with salt and pepper, then add the sherry and balsamic vinegar, bring to a simmer, and cook until reduced slightly, 1 to 2 minutes. Arrange the herb sprigs in between the tomatoes. Carefully invert the tarte tatin onto a cutting board and lift off the pan. Let cool for 5 minutes more. If using, finish with a generous grating of Parmesan cheese.In a medium bowl, stir the flour and salt together to combine. Add the cubes of butter, tossing them through the flour until each individual piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening them into big shards.
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