An inverted puff pastry tart of plum tomatoes served with goat's cheese and fresh rocket leaves.
Preheat the oven to 200°C.
Make a criss cross incision into the base of each tomato, blanch in boiling water for 15 seconds then place into ice water for 30 seconds. Peel off the skins, halve the tomatoes and scoop out & discard the seeds. Peel and finely slice the garlic cloves.
Melt the sugar, butter and vinegar in an ovenproof frying pan and bubble until thick and jammy. Lay the tomatoes in cut side up, squeezing them in so they fill the pan. Take the pan off the heat and leave to cool. Sprinkle the garlic and dried oregano over and season with salt and pepper.
Cut a circle from the puff pastry 1 inch larger in diameter than the pan. Lay on top of the tomatoes, being sure to tuck the edges into the pan well to avoid any juices escaping. Make 3 small incisions in the the pastry to allow steam to escape.
Bake in the oven for 20 minutes. Leave to rest for 5 minutes before inverting onto a board or serving plate. Crumble the goat's cheese on top and finish with the fresh rocket leaves and a drizzle of olive oil.
«If you prefer the goat's cheese caramelised, sprinkle it on to the tart and return to the oven for a 5 minutes before serving.»