Step 2 Heat 1/2 the oil in a large frying pan over medium-high heat. Cook eschalot, turning, for 5 to 7 minutes or until softened. Transfer to a bowl. Add bacon to pan. Cook, turning, for 2 to 3 minutes or until crisp. Drain on paper towel.
Step 3 Meanwhile, place sugar in a 20cm round (base) heavy-based frying pan with a flameproof handle. Place over high heat. Cook, shaking pan, until sugar dissolves and turns a light caramel colour. Remove from heat. Carefully add 1 1/2 tablespoons water and vinegar. Set aside until bubbles subside. Arrange eschalot and bacon over caramel. Sprinkle with 1/2 the thyme.
Step 4 Line a baking tray with baking paper. Place tomatoes on tray. Drizzle with remaining oil. Season with salt and pepper. Cover pan with pastry, tucking in edges to form a round. Bake, adding tomatoes to oven halfway through cooking time, for 25 minutes or until golden and puffed. Stand for 5 minutes. Carefully turn out onto a serving plate with sides. Sprinkle with remaining thyme.
Step 5 Top with rocket and cheese. Serve tarte tatin warm with tomatoes.
