Shallot Tarte Tatin

Heat a Chasseur Enamelled Cast Iron Frypan over medium heat. Add 1 tbsp olive oil, 1 tbsp butter, the shallots, and a few thyme sprigs (if using). Cook, stirring, for 5 minutes.

Sprinkle with the brown sugar and balsamic vinegar, then reduce the heat to low. Cook, stirring occasionally, for 20 minutes or until the mixture becomes jammy. Season with salt and pepper, then transfer to a bowl to cool. This will be your shallot jam.

Wipe the pan clean, then return to medium heat. Add the remaining 1 tbsp olive oil and 1 tbsp butter. Add the halved shallots, cut side down. Cook gently, stirring occasionally, for 15 minutes or until the shallots have softened and turned lightly golden.

Sprinkle with the remaining brown sugar, balsamic vinegar, and a few thyme leaves. Stir to coat. Season with salt and pepper, then continue to cook for 5 minutes or until caramelised and slightly reduced. Remove from the heat and set aside for 5 minutes to cool slightly.

Meanwhile, trim the cold puff pastry into a 26cm circle (or slightly larger than the base of the pan you’re using). Transfer the pastry to the fridge to chill until needed.

Preheat oven to 180°C fan forced.

Once the shallots are cool enough to handle, arrange them, flattest side up, in the centre of the pan, keeping them closely nestled together. Spoon the shallot jam evenly over the shallots. Gently lay the cold pastry over the top, tucking the edge down and around the shallots. Use a fork to prick the pastry all over to allow steam to escape during baking. Brush the pastry with the egg yolk.

Transfer the frypan to the oven and bake for 20–25 minutes or until the pastry is golden brown and puffed. Remove from the oven and set aside for 5 minutes to rest.

Carefully invert the tarte tatin onto a serving plate so the shallots are on top. Garnish with extra thyme leaves, if desired. Slice into wedges and serve warm.