Ingredients

Method

1. 1

   On a lightly floured surface, unfold the puff pastry. Use an oven-safe pan (the same one you'll cook the shallots in) as a guide to cut out a circle of puff pastry slightly larger than the pan.

2. 2

   Dock the puff pastry circle with a fork and set it aside.

3. 3

   In the oven-safe pan, heat the olive oil over medium heat. Place the shallot halves cut-side down in the pan.

4. 4

   Brown the shallots for a few minutes. Add a splash of water to the pan.

5. 5

   Cover the pan with a lid and let the shallots steam until they are soft, about 10-15 minutes. Test for doneness with a knife.

6. 6

   Once soft, remove the shallots from the pan and set them aside.

7. 7

   In the same pan, add the balsamic vinegar, brown sugar, and dijon mustard. Stir to combine and bring to a simmer.

8. 8

   Add the fresh thyme and cold butter. Stir until the butter is melted and the sauce is glossy and slightly thickened.

9. 9

   Return the cooked shallots to the pan, arranging them cut-side down in the sauce.

10. 10

    Carefully place the puff pastry circle over the shallots, tucking the edges down into the pan.

11. 11

    Place the pan in a preheated oven and bake until the pastry is golden brown and puffed up.

12. 12

    Carefully remove the hot pan from the oven. Place a large cutting board or serving platter over the pan.

13. 13

    In one quick motion, flip the pan over to invert the tarte tatin onto the board.

14. 14

    Slice the tarte tatin and serve warm.

15. 15

    Top each slice with quenelles of goat cheese and a sprinkle of fresh chives.