Ingredients:

• • 10-12 banana shallots (peeled and halved)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp brown sugar (or honey)
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste
  • Fresh thyme (a few sprigs)
• For the pastry:
  •  puff pastry (shop bought or homemade)
  • 1 egg (for egg wash)
  • Fresh thyme
  • A few crumbles of goat cheese or blue cheese

Method:

1. Caramelize the shallots:
   • Preheat the oven to 375°F (190°C).
   • In a heavy, oven-safe skillet (cast iron works well), heat the butter and olive oil over medium heat. Add the shallots, cut side down. Let them cook gently for about 5-7 minutes until they start to soften and turn golden.
   • Add the brown sugar and balsamic vinegar to the pan, stirring to coat the shallots. Cook for another 5-7 minutes until the shallots are tender and the syrup thickens. If needed, add a bit of water to prevent the mixture from burning.
   • Season with salt and pepper, and scatter a few sprigs of fresh thyme over the shallots.
2. Prepare the pastry:
   • Roll out the puff pastry on a lightly floured surface to fit the skillet. The pastry should be large enough to cover the shallots completely. You can trim it if needed. Like to have the pastry around 4mm thick to give a good flaky base.
   • Gently place the pastry over the shallots, tucking the edges down around the sides of the skillet.
   • Brush the pastry with a light coat of beaten egg (egg wash) for a golden finish.
3. Bake the tart:
   • Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden.
4. Invert and serve:
   • Once the tart is out of the oven, let it sit for 5 minutes. Then carefully invert the tart onto a serving plate. Be cautious of hot caramel that may spill out.
   •  sprinkle with fresh thyme and White lake goats cheese with Roquette