Tomato tarte Tatin

Tags: waiting, tatin, tomato
. Serves 4–6. 14 steps
1/4 cup sugar   In a 25cm ovenproof frying pan, cook over medium heat, swirling pan gently but not stirring, until sugar melts and turns amber Cut several long vents in pastry. Bake in hot oven 30 minutes, or until crust is puffed and golden. Stand 5 minutes
3 tablespoons water
1/2 teaspoon sherry vinegar   swirl in gently
1/4 cop Kalamata olives chop   sprinkle
450g cherry tomatoes   sprinkle
2 tablespoons unsalted butter heat butter and sugar, then cook onions stirring for 20 minutes or until onions are golden and caramelized; add the water and cook it off, scraping brown bits from the pan   sprinkle
3 red onions slice thinly
pinch sugar
2 tablespoons water
1 tablespoon fresh thyme chopped   sprinkle
salt and pepper
400g puff pastry cut into 30cm round   top and tuck edges into pan
Run a knife around the pastry to loosen it from the pan, then flip the tart onto a serving platter. Cut into wedges and serve immediately.