Tomato tarte tatins
1 Tbsp brown sugar
2 Tbsp sherry vinegar*
1 x 250g punnet cherry tomatoes,
halved Sea salt and cracked black pepper
2 sheets store-bought puff pastry
12 sprigs thyme
1/2 cup store-bought caramelised onions
110g goats' cheese, sliced
1/2 cup basil leaves
Preheat oven to 200C.
Place butter, sugar and vinegar in a non-stick frying pan over medium heat and stir until butter is melted and the sugar dissolved.
Add the tomato, salt and pepper and cook for 3-4 minutes or until lightly caramelised.
Use a 7cm round cutter to cut 12 rounds from the pastry sheets.
Divide the tomato mixture, thyme and caramelised onions between 12 x 1/2 cup-capacity lightly greased muffin tins and top with the pastry.
Bake for 15 minutes or until pastry is golden.
Turn out immediately onto a baking tray and serve warm topped with goats' cheese and basil leaves.