Shallot Tarte Tatin with Whipped Goats Cheese

1. Roll out the pastry and cut out a circle about 1cm bigger than the diameter of the pan. Cover and chill in the fridge.
2. Preheat the oven to 180°C
3. Peel, half and trim the roots from your shallots.
4. In the pan, gently melt the butter, add the oil and lay the shallots (cut side up) tightly in the pan on a medium heat. After about 5 minutes once the base of the shallots have browned, sprinkle the brown sugar evenly over the shallots and flip them over so that they are cut side down and arranged so that they cover the full base of the pan and will look neat once the tart is flipped. Add the balsamic vinegar and let the liquid bubble off.
5. Reduce the heat and allow the shallots to slowly caramelise in the sugar and butter until they're soft and golden brown. Be patient and take care not to burn the shallots! Once the base of the shallots are nice and golden, sprinkle over the fresh thyme, salt and remove the pan from the heat.
6. Lay the pastry disc over the top of the shallots and use a fork the tuck the sides in so that the pastry is wrapped around the shallots and tucked down the sides of the pan, Transfer to the oven and bake for 20-30 minutes or until the pastry is well risen and golden brown.
7. To make the whipped goats cheese, combine all ingredients in a bowl and beat with an electric whisk until light and smooth. Taste and season if necessary.
8. Once the tart is cooked, remove from the oven and holding a plate or a board on top of thetart, firmly flip the pan to turn the tart out onto the plate.
9. Serve with the goats cheese and some chives and chive oil if desired.

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