Brown the shallots

• Melt the butter with a little vegetable oil in an ovenproof pan over a medium-low heat.
• Add the shallots cut side down and brown them.

Caramelise with honey and balsamic

• Season the shallots with salt and pepper.
• Add the honey, balsamic vinegar and thyme, then gently shake the pan to mix.
• Simmer until the liquid thickens and reduces a little.

Top with pastry and bake

• Lay the puff pastry over the shallots, tucking the edges down inside the pan.
• Prick the pastry with a fork and cut a small hole in the centre.
• Bake at 180 °C until the pastry is golden and puffed.

Flip and garnish

• Flip the tatin out onto a plate.
• Garnish with crumbled goat's cheese, chopped chives and rocket leaves.