Shallot tarte tatin

Preheat the oven to 180ºC, gas mark 4. Roll out the pastry sheet large enough to cut out a 25cm disc, using a 25cm ovenproof frying pan as a guide.

Heat the oil in the ovenproof frying pan and add the shallots, cut-side up. Cook for a couple of minutes, then sprinkle the sugar over them. Turn over the shallots so they are packed in, cut-side down, and cook over a medium heat for 8-9 minutes, until the sugar has caramelised. Season, then add the tarragon. Drizzle over the vinegar, then cook for a further 4-5 minutes.

Put the puff pastry on top of the shallots and carefully tuck in all the sides. Poke some holes over the surface of the pastry and bake for 25-30 minutes, until golden. Let it sit for 5 minutes before carefully flipping out onto a serving plate or board. Crumble the goat’s cheese on top with extra tarragon, if preferred, and serve immediately.