Honey glazed shallot tarte tatin

Makes 12

Caramelised shallots
1 tbsp veg oil
1 tbsp butter
7/8 medium sized shallots
2 tbsp honey
1/2 tsp chopped fresh thyme
salt & pepper
1 tsp balsamic vinegar

Caramel sauce
50g caster sugar
2 tbsp water
2 tbsp butter
1 tsp balsamic vinegar

1 sheet store bought puff pastry
50g feta cheese
Fresh thyme

Preheat your oven to 200C/ 180C fan/ Gas 6/ 400F
To caramelise the shallots, peel and half the shallots lengthways.
Place the oil & butter in a medium sized pan and place over medium heat until the butter is melted and frothy.
To this add the shallots, honey, salt, pepper and fresh thyme and cook for 6-7 minutes until shallots caramelised and turn golden brown.
Add the balsamic vinegar, cook for a further 2 minutes and remove from the heat.
Grease and flour the inserts of a 12 pan muffin tin. Set aside.

Take the pre rolled puff pastry and cut out 12 x 3” round discs and keep cold until needed.

For the caramel, in a pot add the sugar and water and set over medium heat.
Cook gently until the syrup turns to a rich caramel colour, remove from the heat and add the butter & vinegar. This will bubble up so take care.
Place back on a gentle heat and whisk until blended.
Spoon about 1 tablespoon of caramel into each muffin cup.
Arrange 2 shallot halves on top of the caramel and place a puff pastry disc on top, tucking in the edges.

Place in the preheated oven and bake for 15-20 minutes until the pastry is golden brown.
Remove from the oven and using another baking tray, place on top and carefully turn over to demould the tart tatins.
If you allow it to cool in the tins it will be more difficult to remove.
Serve with a sprig of fresh thyme and a crumble of fresh feta cheese.

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