How to Make It
Preheat the oven to 375°. Generously butter two 12-cup mini-muffin pans. Fold a 12-inch square of wax paper or parchment paper into quarters. Trace six 11/4-inch circles on the paper and cut through the layers to make 24 small disks. Line the bottom of each cup with a paper disk. Butter the paper.
Bring a medium pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes. Halve the tomatoes crosswise.
In a medium skillet, heat the olive oil until shimmering. Add the shallots and cook over moderate heat, stirring frequently, until lightly browned, about 8 minutes. Add the garlic and cook for 2 to 3 minutes. Add the vinegar and honey, season with salt and pepper and cook over low heat until the liquid has evaporated and the shallots are jamlike, about 5 minutes. Transfer to a bowl and let cool.
On a lightly floured surface, roll out the puff pastry 1/8 inch thick. Using a 13/4-inch biscuit cutter, stamp out 24 rounds.
Set a tomato half, cut side down, in each muffin cup. Top each with a scant teaspoon of the shallot marmalade and a puff pastry round. Bake for about 20 minutes, or until the puff pastry is golden brown.
Run a knife around the edge of each tatin. Set a baking sheet over the muffin tins and then invert, giving them a firm tap to release the tatins. Replace any tomatoes and shallots stuck to the muffin pan. Discard the paper disks, sprinkle with the chives and serve.
One Serving 104 Calories, 6 gm Fat, 1.9 gm sat Total fat, 10 gm Carbohydrate, 1 gm Fiber.