Wash the cherry tomatoes and then dry with a clean kitchen towel. Add a tablespoon of butter and the fresh thyme to a non-stick pan.

Place it over medium heat until melted and then add the cherry tomatoes. Season with a little pepper and salt.

Cook the tomatoes for 5 minutes and then turn the heat down low. Don’t stir the tomatoes at all. Put a lid on the pan and simmer for 25 minutes. In the meantime add the plain flour, the rest of the butter and a little pinch of salt to a blender.

Blend for a few seconds. Then add the cold water and blend again until you end up with a smooth dough. Add extra plain flour if the dough is too sticky.

Put the dough on a floured surface and start kneading it for 3 minutes until smooth. Wrap it in cling film and let it rest for 10 minutes.

Roll out the dough and cut it into a circle big enough to cover the tomatoes in the pan. Put it in the fridge until later.

Take the lid off the pan, turn off the heat but let the tomatoes in the pan for another 5 minutes to let the tomato juice vaporize a little.

Cover with the dough.

Put the pan in a preheated oven for 392°F (200°C) for 25 minutes. Then remove the pan from the oven (watch out, it’s hot). Put a plate on top. Turn the pan over quickly. Let the tatin cool a few minutes. Sprinkle with some olive oil and a little pinch of pepper and salt. Cut the tatin in wedges and serve.