Caramelized whole shallots in a rich balsamic glaze, perfect as a starter.
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Preheat your oven to 200°C (400°F) and lightly grease a 20cm oven-proof frying pan or tarte tatin dish.
In the pan over medium heat, melt the butter and olive oil, then add the whole peeled shallots.
Cook the shallots for 10-12 minutes, turning frequently, until they begin to soften and turn golden brown.
Sprinkle the sugar over the shallots and cook for 2 minutes until it melts, then pour in the balsamic vinegar and let it bubble into a thick glaze.
Season with salt, pepper, and half of the fresh thyme, then arrange the shallots in a single, tight layer across the bottom of the pan.
Roll out the puff pastry and cut a circle slightly larger than your pan, then drape it over the shallots, tucking the edges down the inside of the pan.
Bake for 20-25 minutes until the pastry is puffed and deeply golden brown.
Allow to rest for 5 minutes, then carefully invert the tart onto a serving plate, garnish with remaining thyme and optional goat cheese.
