Kumato® tomato tart Tatin with goat cheese heart - Hotel AC Gavà Mar

1. Blanch the tomatoes for 10 seconds in boiling water, cool quickly and peel.
2. Cut into quarters and deseed.
3. Place the segments on parchment paper, add salt and pepper plus a drizzle of olive oil and dry them in the oven at 100º for 15 minutes.
4. Roughly chop the remaining tomatoes into a concassé and sauté them with thyme, honey, salt and pepper.
5. Next, leave them to drain in the fridge for about 8 hours.
6. Crumble the goat's cheese and mix with the chopped thyme.

Use a small frying pan such as those used for fried eggs or a ring. Arrange the tomato segments in the shape of a flower with a small base of tomato concassé, the goat's cheese in the centre. Top with the rest of the tomato concassé and cover with puff pastry. Bake in the oven at 200º for about 10 minutes until the puff pastry is cooked. Serve puff pastry side down. Garnish with basil oil and a bunch of lamb's lettuce.