Shallot Tarte Tatin

Roll out the puff pastry, then cut it into a circle measuring about 2½cm larger in diameter than the large ovenproof frying pan (about 27½cm) you’ll be making the tarte in. Transfer the pastry circle to a lined baking tray and chill for about 20 minutes.

Heat the oven to 160°C fan (350°F).

Heat the olive oil in the frying pan. Fry the shallot halves for 4 to 5 minutes until caramelised. Add the sugar and vinegars, and cook for 10 minutes, turning and basting the shallots regularly. Once the shallots are tender, stir in the butter and thyme, and arrange neatly, with the cut sides facing down, cooling slightly.

Put the pastry circle over the shallots, tucking it down and round at the edges and prick a few times with a knife to allow steam to escape. Bake in the oven for 25 minutes until puffed and golden brown.

Cool for 5 minutes, then put a large serving plate over the pan and very carefully flip it over to turn the tart out. Decorate with thyme leaves and crumbled feta cheese.