Tomato Tarte Tatin

• 320 grams puff pastry
• 2 tablespoons butter
• 3 red onions
• 500 grams small tomatoes, mix of colours and types
• quarter cups sugar
• 3 tablespoons water
• 200 grams goats cheese, crumbled
• 1 handful basil

1. Melt the butter in a pan and add the onions, finely sliced, and a pinch of sugar.
2. Fry for 15-20 minutes, stirring occasionally, until the onions are caramelised and soft.
3. Add 2 tbsp of water to deglaze and stir until reduced and thickened and set aside.
4. In an oven-proof pan add the sugar and water and cook until melted and amber in colour.
5. Do not stir the pan but shake it gently to dissolve.
6. Add the vinegar and gently shake the pan to incorporate the vinegar into the caramel.
7. Add the olives and turn off the heat.
8. Add the tomatoes spreading them evenly in a single layer.
9. Spread the caramelised onions over the layer of tomatoes.
10. Roll out the pastry so it is 3 mm or one eighth of an inch thick and place over the onions, tucking the edges into the sides so that when it is inverted it will be concave-shaped.
11. With a knife, make a few small holes in the pastry to allow steam to escape during baking.
12. Bake at 200 degrees Celsius for 30 minutes then allow to cool for 5 minutes before inverting it quickly but carefully onto a serving dish.
13. Scatter crumbled goats cheese and basil leaves onto the top and serve.

pastry, butter, red onions, sugar, water, goats cheese, handful basil

Taken from food52.com/recipes/61926-tomato-tarte-tatin (may not work)