Tomato And Goat Cheese Tatin

• 1 roll ready-made shortcrust pastry
• 3 13/16 cups cherry tomatoes
• 2/3 cup fresh goat cheese
• 4 tablespoons cane sugar
• 1 tablespoon water
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• extra-virgin olive oil
• black pepper
• salt

1. Pre-heat the oven to 200C.
2. Line a baking tray with baking paper.
3. Place the cherry tomatoes on the baking tray and sprinkle with salt and drizzle with olive oil.
4. Bake for 15 minutes or until soft and the skins begin to peel.
5. Meanwhile, line a pie dish, 20 centimeters in diameter with parchment paper, and allow the sides to overlap the rim of the dish. This will help to remove the tart later.
6. In a heavy pot, add the sugar and water, and cook rapidly on a high heat until it forms a light caramel.
7. Remove from the heat, add the vinegar and stir well.
8. Pour the caramel onto the baking paper in the pie dish.
9. Sprinkle with thyme and freshly ground black pepper.
10. Add the grilled tomatoes, avoiding the sides of the pie dish.
11. Lower the oven temperature to 180C.
12. Crumble the cheese over the tomatoes.
13. Cover the filling with the pastry and tuck in the sides, between the tomatoes and the edge of the pie dish. Cut off any excess pastry if necessary. Prick with a fork to allow the air to escape.
14. Cook for 25 minutes or until crisp and golden.
15. Leave to rest for 2 minutes, remove from the pie dish and serve.

roll ready, cherry tomatoes, fresh goat cheese, cane sugar, water, balsamic vinegar, thyme, extravirgin olive oil, black pepper, salt

Taken from www.yummly.com/recipe/Tomato-and-Goat-Cheese-Tatin-561422 (may not work)