Method

Rough Puff Pastry

Sift the flour and salt into a large bowl. Add the butter to the bowl and rub into the flour using your fingers (bits of butter must still be visible). Make a well in the middle of the flour and butter mixture and pour in about two-thirds of the cold water, mixing until it forms a firm, rough dough. Add a little extra water if needed. Cover with plastic wrap and rest for 20 minutes in the refrigerator.

Turn the pastry out onto a lightly floured surface and knead gently for 1 minute. Form into a smooth rectangle. Roll the dough out until it measures about 20 x 50 cm (roll in one direction only). Keep the edges straight and even. Don’t overwork the butter streaks; it should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over the top section. Give the pastry a quarter turn and roll out again to three times the length. Repeat the folds as before, cover with plastic wrap and refrigerate for at least 20 minutes before rolling it out to use.

Shallots

Heat the oil, butter and balsamic vinegar in an ovenproof frying pan and cook until the butter has melted. Add the thyme. Place the shallots, cut side up, in the pan and cook for a few minutes. Turn them over so that they are cut side down. Cook for 5 minutes, jiggling the pan every few minutes.

To Assemble

Preheat the oven to 180 °C.

Roll the pastry out to about 3 mm thick. Cut the pastry into a rough circle that will fit over the pan and lay it over the shallots. Tuck the edges down the sides. Bake for 20–25 minutes until the pastry is golden brown.

Once cooked, place a board or serving plate over the tart and invert. Serve warm.