As promised heres the Tomato Tarte Tatin Recipe
250g of puff pastry
4 tbsp of sundried tomato pesto
75ml of balsamic vinegar
1tbsp of caster sugar
2tbsp of thyme leaves, plus a little extra for serving
500g of sugardrop tomatoes, stalks removed
1. Pre heat the oven to gas mark 5 190 C or fan oven 170 C. Roll out the pastry on a lightly floured surface until it is about 1/2 cm (1/4) thick and forms a square larger than 26cm across. Cut out a 26 cm-diameter circle and spread with the pesto.
2. Pour the vinegar into a non stick 23 cm (9in) ovenproof frying pan and scatter the sugar and the thyme evenly over the base. Add the tomatoes in a single layer and drape the pastry circle over the top, Pesto side down. Gently tuck in the edges to encase the tomatoes and then bake in the oven for about 30 mins, until the pastry is puffed and brown.
3. Let the tart cool for a few mins, Then place a large serving dish on top of the pan, and wearing oven gloves, carefully (and I mean carefully) flip the whole thing over. Scatter with the remaining thyme and serve with a salad and some crumbled goats cheese…….and really cold glass of white.