Preheat the oven to  180 °C.

Season the onions and rub liberally with olive oil. Place into a roasting pan and roast whole for 20 minutes. Once roasted, allow to cool down and peel off the outer layer of skin. Set aside.

In a 28 cm non stick frying pan add the sugar, cider and herbs. Allow to simmer for about 10 minutes, until the mixture has reduced to a honey-like consistency.  Remove from the heat and allow to cool to room temperature.

Remove the herbs and discard.

Preheat the oven to 200 °C.

Lay the peeled, roasted shallots neatly in to the cider syrup.  Start from the outside in forming a neatly layered fan.

Working on a cold surface, gently roll the puff pastry out into a 28 cm circle.

Place the circle over and onto the layered shallots in the frying pan.

Place into the preheated oven and bake for 20-25 minutes.

When the tart is baked, place a plate on top of the pan and carefully turn it upside down, being very careful not to burn yourself.

Serve with a rocket salad and goats cheese.