Tatin pizza with cherry tomatoes and burrata

Butter a tarte tatin mould about 28 cm in diameter and sprinkle with sugar. Lay the washed cherry tomatoes trying not to leave empty spaces and cover the whole mould, salt and pepper. Cover everything with the brisée dough by rolling up the edges.
Bake in the preheated oven to 180°C for 30 minutes. When cooked, leave to rest in the oven for 10 minutes. Turn the cake over on a plate so that the cherry tomatoes face upwards and finish with the burrata and some fresh basil leaves.
 
Cool the tatin pizza with the function of blast chilling for about 15 minutes and serve.

Freeze the slices with the function of delicate freezing of the blast chiller and then keep them in the freezer for up to 6 months. If necessary, just take them out of the freezer and regenerate them in the preheated oven to 150ºC for about 15 minutes.