Strawberry Tarte Tatin

1. Preheat oven to 425°F.
2. In a 10-inch oven-safe skillet, combine the strawberries, honey, brown sugar, arrowroot powder/cornstarch, thyme (if using), and 1 tablespoon of water. Set over medium-high heat. Bring to boil and cook 10 minutes, until the berries start to release their juices. Remove from the heat, add the vanilla. 
3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry over the strawberries and press down gently, tucking the sides of the pastry under the strawberries. If desired, brush the pastry with a beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet. Bake 25-30 minutes, cover with foil for the last 5-10 minutes. I like a darker pastry!
4. Let cool in the skillet for 15 minutes. Run a knife around the edge to loosen. Carefully invert the Tarte Tatin onto a serving plate. If any strawberries fall out of place, just tuck them back in. Serve warm, topped with ice cream. Enjoy!