Cherry Tomato, Halloumi & Caramelised Onion Tarte Tatin

Steps

1. Preheat oven to 200°C. Set aside a medium, oven-proof fry-pan (approximately 20-25cm diameter) or see tip. Prepare your ingredients. Use the base of the fry-pan (or cake tin) to trace a circle onto baking paper and use scissors to cut it out. Unroll pastry onto a flat surface and place the circle of paper on top. Use a small knife to cut around the circle until you have a circle of pastry. Set paper and pastry aside.
2. Heat a drizzle of oil in the same pan on mediumhigh heat. Cook onion with a pinch of salt for 5-6 minutes, until browned. Add sugar and balsamic vinegar to onions and cook a further 2-3 minutes, until caramelised. Remove from pan and set aside.
3. Wipe pan clean and line with prepared circle of baking paper. Sprinkle thyme evenly over baking paper and arrange slices of halloumi on top of thyme. Season tomatoes and arrange close together in a single layer. Cook on medium heat for 2-3 minutes, until thyme is fragrant.
4. Cover tomatoes with caramelised onions, then top with pastry circle, tucking in the edges. Bake in oven for 14-16 minutes, until golden brown. Remove from oven and allow to sit for 1-2 minutes before carefully flipping out onto a clean board. Discard baking paper.
5. While tarte is cooking, thinly slice apple. Toss with rocket leaves, walnuts, balsamic vinegar and a drizzle of olive oil in a large bowl and season to taste.
6. To serve, cut tarte Tatin into 3-4 pieces and divide between plates. Serve rocket and walnut salad on the side.