For the Dressing
Mix the crème fraiche with the cream cheese, add the rosemary, juice of a lemon, sea salt and pepper and mix together. Chill until needed.
For the Tatin
Set the oven at 180DegC
Roll out the pastry to 0.5cm thick. Using the pan as your pattern, turn it upside down, place it on the pastry and cut round it. Lift the pastry edge with fingers and thumbs to create a shallow pastry dish with crimped sides approximately 2.5cm (1”) high. Refrigerate until needed.
Half the shallots length wise using the same pan cook in a knob of butter over a medium heat just to colour, approximately 6 minutes. Add the light musavado sugar. Turn down the heat and let the sugar dissolve - jiggle the pan rather than stir.
Allow the sugar to caramalise – approximately two minutes. Add the cider vinegar, jiggle the pan to mix. Cook to reduce to a thick caramel approximately 5 minutes.
Add the tomatoes, skins uppermost. Add the chilli jam, jiggle the pan to mix. Cook for 12 minutes to continue caramalising.
Put the pastry upside down onto the mixture in the pan. Gently push down the crimped edges of the pastry ensuring that any tomatoes or shallots are under the pastry cap. Make three holes with a sharp knife in the pastry to allow the steam to escape.
Cook in the middle of the oven for fifteen minutes until the pastry is well risen and golden brown. Remove from the oven and allow to rest for two to three minutes.
Return the pan to a medium heat on the hob to loosen the tartin. After 30 seconds put a plate over the pan, and turn the tartin onto the plate.
To serve, dress the mixed leaves with a little olive oil and serve with the tartin and crème fraiche dressing.