Tomato tarte tatin with goats cheese and rocket cream

Ingredients

For the Puff Pastry:
225g/8oz flour
225g/8oz butter
iced water to bind pastry

For the Tarte Tatin:
8 tomatoes
1 clove garlic
salt and pepper
a few sprigs rosemary
olive oil for greasing
2 small red onions
30ml/1fl oz/2 tbsp white wine vinegar
15ml/½fl oz/1 tbsp olive oil
30g/1¼oz brown sugar

For the Rocket Cream:
¼ small onion
250g/9oz crème fraîche
50g/1¾oz rocket
50g/1¾oz basil
salt and pepper
nutmeg
150g/5oz goats cheese
15ml/½fl oz/1 tbsp honey

Method

1. To prepare the tomatoes: make a small slit in the skin of the tomatoes and place them in a bowl of hot water. Leave for a couple of minutes, you will start to see the skins peel away. Carefully remove the tomatoes from the water and remove the skins. Chop the tomatoes in half and de-seed.
2. Place the tomato halves cut-side up on a greased baking sheet, season with salt and pepper and garlic. Place the rosemary sprigs between the tomatoes and place them in an oven for 1 hour at 150C/300F/Gas2.
3. To prepare the onion marmalade: peel and halve the red onions, cut into thin slices and place in a pan with 30ml/1fl oz/2 tbsp olive oil. Stir gently over a medium heat and add the white wine vinegar.
4. When the onions are soft add the brown sugar. Turn down the heat to a simmer and leave to cook for 20 minutes, keep stirring occasionally.
5. When the onions are soft and sticky, remove from the heat.
6. For the tart: prepare the puff pastry in advance or use a good bought one. To prepare your own puff pastry, rub the butter into the flour and add cold water, leaving some pieces of butter showing. Make into a dough and roll out. Fold the right hand side into the middle and then the left hand side. Leave for 20 minutes. Repeat this process 2 more times.
7. When the pastry is ready, roll out to 5mm/¼in thick and cut 2 circles to fit the gallete dishes. Put to rest in the fridge until required.
8. For the rocket cream: put the crème fraîche in a heavy based pan with the quarter onion, chopped. Warm gently, do not boil, until the onion has softened.
9. Remove from the heat, add the rocket and basil and place in a food processor. Whizz until chopped and then sieve into a clean pan.
10. Add salt and pepper and grated fresh nutmeg (optional).
11. Season the goats cheese with salt and pepper and place on a lightly greased baking sheet with a little honey.
12. To assemble the tarts: remove the tomatoes from the oven, once cooked. Place them cut-side up in the individual galette dishes. Spread a little onion marmalade over the tomatoes and season with salt and pepper.
13. Top with a pastry circle and gently push the pastry down at the edges. Place in a preheated oven at 230C/425F/Gas7 for 15 minutes, until the pastry is golden brown.
14. Place the goats cheese under the grill for 5-10 minutes until golden and starting to soften.
15. Gently warm the rocket cream.
16. To assemble: carefully turn the tart out onto a warm plate so that the tomatoes are face up. Place the goats cheese on top and pour the rocket cream around the tart. Serve and enjoy.