Shallot tarte tatin with goat's cheese

• shallots↗600g g
• olive oil↗2 tbsp tbsp
• butter↗25g g
• balsamic vinegar↗4 tbsp tbsp
• demerara or soft light brown sugar↗2 tbsp tbsp
• thyme↗4

  sprigs

• sheet puff pastry↗375g g
• goat's cheese g

  sliced into rounds (we used 140g)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.

2. 2

   Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.

3. 3

   Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it’s big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.

4. 4

   Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat’s cheese and slice into wedges.