Cherry tomato & chilli tarte Tatin

Preheat the oven to 220°C, gas mark 7. Unroll the puff pastry sheet on a lightly floured work surface. Place a 22cm ovenproof frying pan upside down on top of the pastry to use as a guide, then cut a rough circle around 1cm larger than the pan. Chill the pastry and rewrap any trimmings for another time.

Melt the chilli jam and butter together in the frying pan until bubbling. Add the cherry tomatoes and rosemary, season well, then cook for 3-4 minutes until the tomatoes are just starting to soften.

Remove the pan from the heat and carefully drape the chilled pastry over the tomatoes, gently tucking the edges in. Make a couple of incisions in the centre of the pastry to allow steam to escape, then bake for 20-25 minutes, until the pastry is crisp and deep golden, and the juices have thickened.

Allow the Tatin to rest for 5 minutes, then gently loosen the edges with a palette knife. Carefully invert onto a serving board or plate. Sprinkle over the goat’s cheese, if liked, cut into generous wedges, then serve.