This Tomato Tarte Tatin with Goats Cheese is just so very delicious. The sweet tomatoes, the flaky pastry and of course the goats Cheese, what is not to like.

Tomato Tarte Tatin with Goats Cheese is a meal on its own. Best part is, it can be small individual ones or one big family-size tart.

Tomatoes are at their peak still and I love the variety of colors and shapes available. Some juicy, some sweet, some slightly tart – perfect for this tarte tatin. It makes every bite different and interesting.

I have made a tomato tarte tatin before, this time I finished it off with Fairview Chevin. A soft, goat’s milk cheese with a characteristic flavour. Chevin is one of the first cheeses that was made at Fairview and is the most popular goat’s milk product. It is still made using the same traditional recipe, with the curd pressed in muslin bags to remove just the right amount of whey. It is a cheese I use often in sweet and savory dishes. So I suggest you stock up. There are a variety of flavors – traditional, Garlic % Herb or Black Pepper and Paprika.

Tomato Tarte Tatin with Goats Cheese

makes 1 family-size tart

Ingredients

500 g baby tomatoes – I bought a variety of colors

2 T sugar

2 T balsamic vinegar

a few sprigs fresh thyme

salt and pepper to taste

1 roll Woolworths puff pastry

1 x 100 g Fairview Chevin Traditional

Method

Preheat oven to 200 C. Spray a 23-25 cm tart dish with Spray n Cook. Drizzle the balsamic vinegar in the bottom of the pan and top with the sugar. Cut all the tomatoes in half and lay them in the bottom of the dish, bottoms down. Season with salt and pepper and fresh thyme. Cut the puff pastry in a circle big enough to fit the pan. Lay the pastry over the tomatoes and tuck it in on the sides. Bake for 20-25 minutes or until the pastry has a light brown color. Invert your serving plate over the tart dish and turn the tarte tatin out. Slice the chevin and place on the taste with the fresh basil. Serve with a crisp, cold glass of Fairview Darling Sauvigon Blanc.

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