Tomato and thyme tarte Tatin

Ingredients

• Preheat the oven to 180°C. Line a baking dish with baking paper. Place the tomatoes, oil, garlic, thyme and rosemary in the dish and season well.
• Bake for 25 – 30 minutes until the tomatoes have softened, released their juices and are slightly caramelised.
• Transfer the tomatoes to a cast-iron pan in a single overlapping layer.
• Roll the pastry out on a lightly floured surface and cut a round disc, slightly bigger than the pan. Place the pastry disc on top of the tomatoes, tucking the edges under the tomatoes as you go.
• Brush with the egg and, using a sharp knife, make a small steam hole in the centre of the pastry. Bake in a preheated 200°C oven for 15 – 20 minutes or until the pastry has puffed and is a light golden colour.
• Scatter the tarte Tatin with the extra thyme before serving.