1sheet flaky pastry of your choice, thawed, I used dairy free
8-9small vine tomatoes, halved and stem/core removed
4tablespoonbalsamic vinegar
2tablespoonsoft brown sugar
Large handful fresh thyme sprigs
Salt and pepper
Instructions
Preheat oven to 220C fanbake.
Cut corners from your sheet of pastry to make it roughly round in shape (it really doesn't need to be perfect).
Add balsamic and brown sugar to a cold non-stick frypan. Heat until the mixture is bubbling and let it reduce for a few minutes.
Add the tomatoes, cut side down. Fit in as many as you can, as they'll shrink a little while cooking. Scatter lots of fresh thyme leaves over the tomatoes, and season with a good grind of salt and black pepper.
Cover the tomatoes with the pastry round, tucking it in around the edges if possible. Use a knife to make a few pricks in the pastry to allow steam out.
Put the pan in the oven and cook for 12 minutes, or until a deep golden brown.
Remove from the oven. Put a dinner plate or chopping board over the frypan, then with one hand on the plate/board and the other holding the frypan, flip it all over in one fast and confident movement. Give the pan a little jiggle to ensure the tomatoes have released from the bottom, and remove the pan.
You should have a lovely glistening tarte tatin ready to eat. If any tomatoes have stuck or moved about, just use a spoon to ease them back into position.
Allow to cool for 20-30 minutes, garnish with more fresh thyme sprigs and serve.