Shallot tatins with goat's cheese

Ingredients

250.0g small plum tomatoes (eg Santa)
125.0ml olive oil
1 sprig fresh thyme , leaves stripped off
600.0g small shallots - the smallest you can get - or halve them if they are large
1 large sprig fresh rosemary
50.0g golden caster sugar
50.0g butter , cut into small dice
3.0 tbsp balsamic vinegar
half a 500g pack puff pastry , thawed if frozen
120.0g 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

BBC Good Food

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