Tomato Tart Tatin with Goat Curd and Basil

1. Prepare the oven at 180 C / 370 F.
2. Put the tomatoes in a colander, lightly salt and leave to drain.

For the pastry

1. Combine the flour, butter and a pinch of salt in the food processor. Process until it resembles fine breadcrumbs. Add the water and pulse till just combined.. Turn onto a bench and press together, wrap and put in the fridge for 1/2 an hour
2. Put the sherry vinegar brown sugar and olive oil into a small pot and bring to the boil. Simmer until the sugar is dissolved and the syrup is reduced and sticky. Pour into the base of a 8 cm tart tin or Texan muffin tins. Put the drained tomatoes on top skin side down.
3. Roll out the pastry between two pieces of baking paper to about 2 mm thick. Cut out circles that will fit into the tart tins. Rest these in the fridge for 10 min.
4. Put onto a baking tray and bake 30min, or until golden.
5. Cool slightly, and turn out onto a tray.
6. Serve with goat curd, black pepper and shredded basil