Heat oven to 200C/180C fan/gas 6.
Put the shallots into a heatproof bowl
and pour over boiling water to cover.
Leave for 10 mins, then drain and peel.
Heat the oil and 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 mins until
caramelised. Turn off heat and season.
Tear remaining thyme sprigs into a few
pieces and scatter over the base of a
22cm ovenproof shallow pan, cake or tart
tin without a loose base. Tip in the
shallots with all their sticky juices. Roll
out the pastry until it’s big enough to
cut out a roughly 26cm circle. Lift the
pastry circle onto the shallots, then tuck
the edges down the inside of the pan.
Bake for 25-30 mins until pastry is golden.
Leave tart for 5 mins to settle, then
turn out of the tin. Dot with rounds of
goat’s cheese and slice into wedges.