Shallot and Goat Cheese Tarte Tatin (Mini)

These Mini Tarte Tatins with Caramelized Shallots and Goat Cheese are a savoury take on a sweet French classic.

1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1⅓ lbs shallots, peeled, trimmed, and halved lengthwise
1½-2 Tbsp. pure honey
3-4 sprigs fresh thyme
½ tsp. dried tarragon leaves
1 tsp. kosher salt
black pepper, black pepper
1 tsp. balsamic vinegar
4 oz goat or feta cheese
¾ of 1 (14 oz) pkg frozen all-butter puff pastry dough, defrosted and cut into 12 squares (or frozen puff pastry rounds can also be used)

Caramel:
¼ cup sugar
1 Tbsp. water
1½ tsp. butter
1 tsp. balsamic vinegar

Preheat an oven to 400°F. Grease a muffin pan or silicone mold with non-stick cooking spray; set aside.

Heat a large skillet over medium-high heat; add butter and olive oil, swirling to melt and blend together. Add shallots, honey, herbs, salt, and pepper. Sauté until shallots are golden brown and nicely caramelized, about 7-8 minutes. Add 1 tsp. balsamic vinegar and continue to cook for another 1-2 minutes. Remove from heat and set aside.

Prepare the Caramel:
Place sugar and water in a heavy-bottomed small saucepan over medium heat. Swirl the pan to blend; do NOT stir. Cook for about 6-7 minutes, swirling occasionally as the sugar melts and begins to bubble and the mixture begins to gain colour. Watch carefully - caramel can burn quickly. When caramel turns a deep amber colour and becomes fragrant, immediately remove from heat and add butter and vinegar. The mixture will bubble vigorously. Return to heat and whisk quickly to blend for a minute.

Divide caramel amongst greased muffin cups (about 1 tsp. per cup).

Place 3-4 of the shallot halves round-side down in each muffin cup on top of the caramel. Top with a small slice of cheese. Place puff pastry squares (or rounds) on top of the shallots, using the tip of a knife to tuck in the corners and edges.

Bake for 15-20 minutes - pastry should be nicely browned on top.

Cool for 10-15 minutes. Use a mini-spatula to help unmold each Tatin (or easily pop them out if using silicone), inverting the tatins onto a platter.

Serve warm or at room temperature with a green salad.

Makes 1 dozen mini tatins or 1 large 10" round.