Roasted tomato tarte tatin with goats' cheese recipe
 A quick, Mediterranean-inspired vegetarian tart that looks as good as it tastes – serve alongside a crisp green salad. 200g/7oz ready-made puff pastry 30g/1oz unsalted butter 30g/1oz caster sugar 1 tbsp chopped fresh thyme 4 ripe tomatoes, halved 1 tsp chopped fresh tarragon, plus a few tarragon sprigs½ log semi soft goats’ cheese, slicedsplash balsamic vinegar 200g/7oz ready-made puff pastry 30g/1oz unsalted butter 30g/1oz caster sugar 1 tbsp chopped fresh thyme 4 ripe tomatoes, halved 1 tsp chopped fresh tarragon, plus a few tarragon sprigs ½ log semi soft goats’ cheese, sliced splash balsamic vinegar Method Preheat the oven to 220C/200C Fan/Gas 7.Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Preheat the grill to high.Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Preheat the grill to high. Preheat the grill to high. Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve. Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve.