Preheat the oven to 200°C/gas mark 6

Place the whole tomatoes, thyme leaves and balsamic vinegar in a small bowl and stir to combine

Tip the tomato mixture into a 24cm (width at the top of the pan) heavy-based, ovenproof frying pan. Spread the tomatoes so that they are level and cover the base of the pan evenly

Dust a work surface with flour, unroll the pastry and cut an approximately 30cm round circle, making sure it is slightly wider than the top of the pan

Sprinkle half of the Parmesan over the tomatoes. Lay the pastry circle over the top, tuck the edges into the pan and sprinkle over the rest of the Parmesan

Place the pan in the oven and bake for 25–30 minutes, until the pastry is puffed up and golden

Remove from the oven and leave to stand for a couple of minutes before carefully inverting onto a plate. Decorate with extra thyme sprigs and serve