Tomato Tart Tatin
- 375g (12oz) ready rolled puff pastry
- 4tbsp sundried tomato pesto
- 3tbsp Finest balsamic vinegar
- 1tbsp caster sugar
- 2tbsp thyme leaves, plus a little more to serve
- 500g (1lb) Sugardrop tomatoes, stalks removed
Preheat the oven to gas 6, 200°C, fan 180°C. Roll the pastry out on a lightly floured surface until it is about 5mm (¼ in) thick. Place a 25cm (10in) dinner plate on top as a guide and cut out a circle, then spread evenly with the pesto.
Pour the vinegar into a non-stick, 20cm-base (8in) ovenproof frying pan and scatter the sugar and 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 snugly and bake in the oven for 20 minutes, until the pastry is puffed and brown.
Let the tart rest for about 3 minutes then place a large serving dish on top and, wearing oven gloves, carefully flip the whole thing over. Scatter with some more thyme, then serve with a green salad and some crumbled goat’s cheese.