David Gillott is the owner of Four Gables Group, which is based on a smallholding in Ashtead. In David’s Tarte Tatin, the gentle flavour of the shallots is a perfect partner to goat’s cheese – whether you choose a young, mellow cheese or a full-flavoured showstopper, these are going to taste sensational!

600g shallots
30g butter
75ml balsamic vinegar
3 tbsp brown sugar
4 thyme sprigs
375g puff pastry
4 slices of goat’s cheese

Makes 4

1. Heat oven to 200C. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
2. Heat the butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few minutes until caramelised. Turn off heat and season.
3. Tear remaining thyme sprigs into a few pieces and scatter over the bases of 4 yorkshire pudding pans. Tip in the shallots with all their sticky juices. Roll out the pastry to around 1cm thickness, then cut into four. Lift each square and place over the shallots, tucking the edges down the inside of the pan. Bake for 20-30 minute until pastry is golden.
4. Turn the tarte out and place a round of goats cheese in the centre. Finish under grill until goats cheese has just started to melt.