Shallot Tarte Tatin

Puff Pastry

• 100 g unsalted butter diced (1-2 cm) then frozen for 30 minutes
• 100 g plain flour plus extra for dusting
• 40 g water ice cold
• ¼ tsp fine sea salt

Tarte Tatin

• 680 g round shallots unpeeled
• water boiling, for soaking
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 2 Tbsp honey
• ½ tsp fine sea salt
• 2 sprigs fresh thyme leaves plus extra for garnishing
• 2 pinches ground black pepper