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Sticky shallot tart with roquefort dressing
1. 

50g butter
500g shallots, peeled
4 tbsp sherry vinegar
3 tbsp unrefined demerara sugar
3 springs thyme leaves
500g all butter puff pastry 

ROQUEFORT DRESSING
75g roguefort
3tbsp soured cream
3 tbsp buttermilk
1 tbsp white wine vinegar
1 tbsp chives, chopped

Heat the butter in an ovenproof frying pan that will allow the shallots to fit in an even layer. Add the shallots and cook over a medium heat until they start to brown. Add the vinegar and sugar and a cup of water, keep cooking, adding more water if you need to until the shallots are completely cooked through and the vinegar and sugar has become sticky and caramelised around them. Mix in the thyme leaves. Season.

Heat the oven to 180C. Roll out the pastry to 20p coin thickness. Cut a circle a little larger than the pan then lay it over the shallots and tuck down the sides. Put in the oven for 30-35 minutes until the pastry is puffed, golden and crisp.

To make the dressing, mash the roquefort in a bowl then mix in the soured cream, buttermilk and vinegar. Let the dressing down with a tbsp of water if you need to. Stir in the chives and season well. Invert the tart

carefully onto a plate and serve in slices with the roquefort dressing.

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