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Shallot tatins with goat's cheese

Shallot tatins with goat's cheese Recipe

  • 250g small plum tomatoes (eg Santa)
  • 125ml olive oil
  • 1 sprig fresh thyme , leaves stripped off
  • 600g small shallots - the smallest you can get - or halve them if they are large
  • 1 large sprig fresh rosemary
  • 50g golden caster sugar
  • 50g butter , cut into small dice
  • 3 tbsp balsamic vinegar
  • half a 500g pack puff pastry , thawed if frozen
  • 120g ripe log of goat's cheese , such as Soignon petit Sainte-Maure, or 3 x 60g Crottin de Chavignol goat's cheese, at room temperature
  • small basil leaves , to garnish
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