SHALLOT AND BALSAMIC TARTE TATIN WITH GOAT'S CHEESE MASCARPONE

Preheat the oven to 180°C.

You will need a heavy, oven-proof frying pan here (cast iron or carbon steel is ideal), about 24-25cm in diameter.

Cut a round of pastry 1cm bigger than the top of the pan and put it into the fridge to chill. Trim the ends of the shallots (but keep the stem attached) and peel. Cut the shallots in half lengthwise.

Heat the oil in the pan and add the shallots, cut side up, to the pan; you want the shallots to be tightly packed. Fry over a medium heat for 4-5 minutes until golden. Sprinkle over the brown sugar, then carefully flip over the shallots. Add the balsamic vinegar and thyme leaves, then turn down the heat and cook for a further 4-5 minutes. Turn off the heat and season with salt and pepper. You can have the shallots prepared up to this point 2-3 hours before you plan on cooking.

Lay the pastry on top of the shallots, carefully and quickly tucking the edges down the side of the pan (a palate knife is good for this). Cut a couple of slits in the top of the pastry to allow the steam to escape, then place the whole pan into the oven and bake for 20-25 minutes until the pastry is golden.

Meanwhile, make the herby goat's cheese mascarpone. Put the goat's cheese, mascarpone, and cream into a small blender or mini food processor. Blitz to blend then stir through the chopped chives.

Remove the tarte from the oven and leave to sit for 5 minutes, then invert onto a large flat plate. Don’t worry if a few of the shallots stick to the pan - use a palette knife or spatula to remove them and place them back into their spots on the pastry.

Cut the tarte into wedges to serve with the goat's cheese mascarpone cream and a crisp green salad.