Flour your work surface and roll out the pastry sheet. Lay the frying pan you’ll be using over the pastry and cut a circle around the pan, around 1cm larger than the pan itself.

Lay the pastry disk on a flat plate or baking sheet and pop it in the fridge whilst you prepare everything else.

Peel the shallots, trim the ends and cut them lengthways in half.

Place the frying pan with the cold pressed rapeseed oil onto a medium heat, lay the onions cut-side up into the pan.  Sprinkle on the rosemary and thyme and sauté for around 7 minutes. Season with salt and pepper and a sprinkling of brown sugar. Using two forks flip the shallots over onto the cut side, ensuring they are nicely packed together in the pan.

Saute them for another 5 mins then pour over the Blackberry Vinaigrette. Let it bubble away for 3 minutes more, then remove from the heat and sprinkle over the cheese.

Lay the pastry disk over the top and carefully tuck the edges down into the pan. Place it into the oven for 25 – 30 mins or until the top is golden brown and puffed up.

Remove it from the oven and set aside for about 3 mins.  Then take a board or a large plate and place it over the pan and carefully but confidently flip the pan upside down.

Serve with salad and enjoy!