Halloumi Tarte Tatin with Cherry Tomatoes and Caramelised Onions

Steps

1. Preheat oven to 200°C. Use the base of a medium oven-proof fry-pan (or cake tin) (measuring about 20- 25cm in diameter) to trace a circle onto baking paper then cut it out. Unroll pastry onto a flat surface and place the circle of paper on top. Cut around the circle to make a circle of pastry. Set paper and pastry aside.
2. Thinly slice onion; cut cherry tomatoes in half; slice halloumi 0.5cm. Heat a drizzle of oil in the pan on medium-high heat. Cook onion with a pinch of salt for 5-6 minutes until browned. Add sugar and first measure of 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 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 rest for 1-2 minutes before carefully flipping out onto a clean board. Discard baking paper.
5. While tart is cooking, thinly slice pear. Toss with rocket, walnuts, second measure of 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.