Caramelized Shallot Tarte Tatin with Goat Cheese & Thyme

Start by making the puff pastry. In a bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work them in until you have pea-sized chunks - be careful not to overmix.

Add the cold water gradually, mixing just until the dough comes together. It should be shaggy, not sticky. Shape into a rectangle, wrap in plastic, and chill for 30 minutes.

Roll the dough into a long rectangle on a floured surface. Fold like a letter (top third down, bottom third up), turn 90°, and repeat. Do this 4 times total. After the last fold, wrap and chill again until ready to use (or at least 30 minutes).

Preheat the oven to 350°F.

In your oven-safe skillet, melt the butter and olive oil over medium heat. Add the halved shallots cut-side up in a single layer and tightly packed. Let them cook undisturbed for 4-5 minutes until the bottoms are golden. 

Sprinkle the brown sugar over the shallots, then flip, and add balsamic vinegar, salt, pepper, and thyme. Lower the heat to medium low and simmer for another 4-5 minutes until soft. Remove from heat.

Roll out the puff pastry to about ⅛ inch thick and slightly larger than your skillet. Lay the puff pastry over the shallots, tucking in the edges down the side of the pan. Cut a couple of slits in the top of the pastry to allow the steam to escape, then bake at 350°F for 25–30 minutes, or until the pastry is golden and crisp.

Remove from the oven and allow it to cool for 5–10 minutes, then carefully invert onto a serving plate.

Top with extra thyme and add dollops of goat cheese to serve. Serve warm or at room temp, and enjoy!