I really believe that ready rolled pastry is seriously underrated in this country; just because it is ready-made it does not mean it is bad. In fact, most Chefs would happily use it at home (obviously not in their restaurants) and say that it is a perfectly acceptible substiture to making your own pastry. Phew!
I am a lover of savoury dishes, so this kind of Tarte Tatin is right up my street and topping it with goat's cheese after baking, makes it even more appealing; so here is what you need to recreate this terrific Tatin;
Tomato Tarte Tatin with Goat's Cheese
800g of good quality cherry tomatoes
1 Jus Rol Puff pastry sheet
Good quality balsamic vinegar
1 teaspoon of dried thyme
2 teaspoons of caster sugar
Your favourite goat's cheese (I used St Maure) - as much as you like
Maldon sea salt
Keep your pastry refrigerated until it is needed. Preheat your oven to 220 degrees (or 200 if fan-assisted). In a large heavy-based pan over a medium to high heat (gas) or high heat (electric), drizzle some olive oil and add all your tomatoes, dried thyme and sugar and mix well. After 5 minutes, drizzle some balsamic vinegar over the tomatoes (about a generous tablespoon) which should make the pan sizzle and if it doesnt, turn the heat up to the highest heat. You want to make sure that the tomatoes don't stew, burst or get squashed so a high heat and quick cooking is best.
Remove your pasty from the fridge, score a 1 inch border away from the edge of the pastry. Line your baking tray with oven paper and place the pastry sheet onto the paper. Then using a slotted spoon, gently place the tomatoes within the border that you have created on the pastry. The amount should be just enough to fill the area and then place the tray in the oven and bake for 15-20 minutes until the pastry is lovely and brown. Remove from the oven and then slices (or crumble) your favourite goat's cheese on top and voila! The perfect starter, side dish or even main course!