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1
Preheat the oven to 375.
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2
Generously butter two 12-cup mini-muffin pans.
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3
Fold a 12-inch square of wax paper or parchment paper into quarters.
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4
Trace six 11/4-inch circles on the paper and cut through the layers to make 24 small disks.
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5
Line the bottom of each cup with a paper disk.
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6
Butter the paper.
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7
Bring a medium pot of water to a boil.
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8
Meanwhile, fill a large bowl with ice water.
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9
Using a sharp knife, make a shallow X in the bottom of each tomato.
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10
Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds.
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11
Using a slotted spoon, immediately transfer the tomatoes to the ice water.
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12
Drain and peel the tomatoes.
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13
Halve the tomatoes crosswise.
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14
In a medium skillet, heat the olive oil until shimmering.
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15
Add the shallots and cook over moderate heat, stirring frequently, until lightly browned, about 8 minutes.
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16
Add the garlic and cook for 2 to 3 minutes.
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17
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.
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18
Transfer to a bowl and let cool.
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19
On a lightly floured surface, roll out the puff pastry 1/8 inch thick.
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20
Using a 13/4-inch biscuit cutter, stamp out 24 rounds.
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21
Set a tomato half, cut side down, in each muffin cup.
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22
Top each with a scant teaspoon of the shallot marmalade and a puff pastry round.
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23
Bake for about 20 minutes, or until the puff pastry is golden brown.
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24
Run a knife around the edge of each tatin.
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25
Set a baking sheet over the muffin tins and then invert, giving them a firm tap to release the tatins.
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26
Replace any tomatoes and shallots stuck to the muffin pan.
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27
Discard the paper disks, sprinkle with the chives and serve.
