Preheat oven to 400 degrees.

In a large salad bowl, place the whole cherry tomatoes, garlic cloves cut into thin strips, sugar, thyme (quantity to taste!) and olive oil. Salt and pepper. Gently mix everything.

Place the shiny tomatoes in a large ovenproof dish (recipe is designed for a rectangular one about 8” x 9”; use your best fit) and bake at 400 for about 25 minutes. The skin will then begin to burst. I mix my tomatoes halfway through cooking for perfectly homogeneous cooking. Then broil for six to eight minutes while monitoring well and mixing once or twice during cooking.

Ideally, let stand for a few minutes in the off oven: the flavors will concentrate and the remaining juice will caramelize slightly.

If there is too much liquid in the bottom of the dish, possible depending on the variety of cherry tomatoes used, empty it in a large part but normally it is not necessary. Note: You can of course prepare the tomatoes in advance or the day before to save time!

Roast the sunflower seeds in a dry pan, for one minute over high heat, stirring, often. They can burn quickly so be careful and remove quickly. Reserve in a bowl.

Prepare the candied shallots: Sauté the peeled and sliced shallots in a large hot pan with a good drizzle of olive oil over medium / high heat for 2 minutes, they will ten. Add the balsamic vinegar, stir well for a few seconds then add the 2 peeled and minced garlic cloves and mix.

Pour a drizzle of water into the pan, scrape the juices and cover with a lid. Add a little water if it hangs (always putting the lid back on afterwards) until the shallots are tender and golden, it will take about 5 minutes. Salt and pepper.

Put everything in the large dish with the candied tomatoes and mix gently.

Prepare the crumble: set oven to 375 degrees (remove the tomatoes out of the oven if it's not already done.) In a salad bowl, pour the oatmeal, flour and parmesan (+ possibly a little fresh thyme) then add the butter cut into small pieces and mix everything with your fingertips to obtain a crumble texture. Salt very lightly and pepper.

Arrange the fresh goat on the vegetables and then the roasted seeds. Spread the crumble on top.

Bake for about 30 to 35 minutes until well-browned.

Let it cool and serve at room temperature, accompanied by a green salad. Can be prepared the day before, in which case reheat for a few minutes at 400 to regain crispiness.