Tomato Tatin with Goats Cheese Ice Cream

 For the Tatin:

• 1 sheet ready-rolled puff pastry
• 650g Isle of Wight pick & mix tomatoes (a mix of sizes and colours)
• 3 shallots, peeled and sliced
• 3 sprigs fresh thyme
• 2 tbsp honey
• 5 tbsp Isle of Wight Tomato Balsamic

 For the Goat’s Cheese Ice Cream (Frozen Yoghurt-style):

• 450ml natural yoghurt
• 3 sprigs fresh thyme
• 6 tbsp honey
• 125g soft goat’s cheese

Make the Ice Cream (prepare the day before):

In a small saucepan, gently warm the honey with the thyme sprigs until just simmering. Remove from heat and allow it to cool fully, letting the thyme infuse. Once cool, remove the thyme and mix the honey with the yoghurt and goat’s cheese until smooth and creamy.

Pour the mixture into a freezer-safe container and freeze overnight, stirring once or twice during the freezing process if you’d like a slightly creamier texture.

 Prepare the Tomato Tatin:

Preheat the oven to 200°C (fan 180°C).

Slice larger tomatoes in half and leave smaller ones whole. 

In an ovenproof frying pan or tarte tatin tin, gently cook the sliced shallots in a splash of olive oil until soft and golden. Add honey and balsamic vinegar to the pan and allow it to reduce for 2–3 minutes until slightly syrupy. Add thyme sprigs. Arrange the tomatoes, cut side down, on top of the shallot mixture, tightly packed.

Cover the tomatoes with the puff pastry sheet, tucking the edges down the sides of the pan to encase the filling. Bake in the oven for 25–30 minutes or until the pastry is golden and puffed.

Allow to cool for 5 minutes before carefully inverting the tart onto a serving plate.

 To Serve:

Slice the warm tomato tatin and serve with a generous scoop of the frozen yoghurt ice cream. Garnish with extra thyme or a drizzle of balsamic glaze, if desired.