ESCHALOT TARTE TATIN WITH GOAT’S CHEESE

Serves 4 100g butter 2 cups brown sugar 25 eschalots, peeled 2 sheets frozen, ready rolled butter puff pastry, partially thawed 200g soft goat’s cheese 2 tablespoons milk

Melt butter in a heavy-based ovenproof frying pan over a low heat. Sprinkle brown sugar evenly over pan and stir with a wooden spoon until well combined. Arrange eschalots in a circular pattern over base of pan. Cook over a very low heat for 1½ hours or until caramel has turned eschalots a rich golden colour and is bubbling up around onions. Remove from heat and cool to room temperature. Meanwhile, preheat oven to 180°C. Place pastry sheets over the eschalots in the pan, crimping excess pastry around edge of pan. Bake for 30 minutes or until pastry is puffed and golden. Set aside for 10 minutes to rest. Meanwhile, place goat’s cheese and milk in a bowl, and whisk until smooth and well combined. Place a serving plate, slightly larger than tart, over frying pan. Turn pan and plate upside down. Carefully lift pan to release tart. Top with dollops of goat’s cheese and drizzle with any remaining pan juices. Season with freshly ground black pepper to serve.