Shallot Tarte Tatin

Puff Pastry

• 100 g plain flour, plus extra for dusting
• 100 g unsalted butter, diced (1-2 cm) then frozen for 30 minutes
• 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 honey
• 2 Tbsp balsamic vinegar
• 2 sprigs fresh thyme, leaves only, plus extra for garnishing
• ½ tsp fine sea salt
• 2 pinches ground black pepper