Tomato tarte tatin

Steps

1. Take an oven-safe pan and cut the pastry into a circle the size of the top of the pan.
2. Chill pastry in the fridge.
3. Now place the pan over a medium heat with 1 tablespoon of olive oil.
4. Once hot, add the shallots and gently brown, shaking the pan occasionally, set aside.
5. Add enough cherry tomatoes to the pan so that the whole base of the pan is covered.
6. Season then cook until the tomatoes start to soften but are still holding their shape.
7. Remove to the plate to cool a little. Meanwhile, preheat the oven to 220°C.
8. Add 2 tablespoons of water to the tomato juices in the frying pan.
9. Add the sugar and balsamic vinegar. Bubble for about 3 minutes until slightly syrupy, remove from heat.
10. Return the shallots and tomatoes to the pan and scatter over the thyme leaves.
11. Lay the pastry circle over the tomatoes and tuck in the edges.
12. Pierce the pastry with several holes to allow steam to escape then bake for 30 minutes.