Tomato & Greek Basil Tarte Tatin with Buffalo Mozzarella

olive oil, balsamic vinegar, honey, thyme sprigs, mixed tomatoes, grated parmesan cheese, fine breadcrumbs, puff pastry, buffalo mozzarella, Greek basil leaves, freshly ground black pepper

Heat some olive oil in a cast-iron pan. Add 2 tablespoons balsamic vinegar, 1 teaspoon honey and 3-4 thyme sprigs then 700g tomatoes and cook over medium heat until tomatoes pop and release some of the juices. Remove pan from heat and cool for a few minutes. Preheat oven to 200˚C. Sprinkle tomatoes with 2 tablespoons parmesan cheese and 2 tablespoons fine breadcrumbs and cover with 1 sheet of puff pastry. Prick the pastry with a fork and bake the tarte for 25 minutes or until golden. Invert a large plate over the pan and flip the tarte tatin onto the plate. Serve with buffalo mozzarella, Greek basil leaves, a drizzle of olive oil and freshly ground black pepper. Serves 4