Cherry Tomato Tarte Tatin

Method

1

Preheat oven to 200°C/400°F/Gas 6. Unroll the pastry and cut a circle around a 25cm oven-proof frying pan.

2

Brush the pastry circle with the aubergine pesto and set aside.

3

In your frying pan, reduce the balsamic vinegar with the sugar. Let cool slightly before scattering the thyme and lemon zest over the balsamic reduction.

4

Arrange the tomatoes in single layers until the pan is full.

5

Drape the pastry circle over the top, tuck in the edges and bake in the oven for 20-25 minutes until crisp, puffed and golden.

6

Let the tart rest in the pan for 5 minutes; then place a large serving dish over the top and carefully flip the whole thing over to turn out.

7

Scatter over the crumbled dairy-free Greek- style cheese and serve immediately.

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