Shallot Tarte Tatin

Preheat your oven to 200°C.

Unroll the puff pastry and cut into a circle slightly wider than the base of your frying pan. Transfer the pastry to a baking tray and put into the freezer while you prepare the shallots.

Peel and halve the shallots and place cut side up into the same pan you used to measure the pastry. You want enough that the entire base is covered by a single layer but without overlapping.

Add a drizzle of olive oil and a good pinch of salt and fry over a medium heat for about 4 mins. Turn the shallots and cook for another 5 mins until the cut side is golden brown.

Pour in the red wine vinegar and let it bubble away and evaporate. Finely chop the rosemary, sprinkle over and then turn off the heat.

Remove the pastry from the freezer and place over the shallots, then place the pan into the oven for 30 mins.

Meanwhile, make the basil drizzle by crushing the garlic in a pestle and mortar along with a pinch of salt until creamy. Add the basil and mix until you have a paste. Drizzle in 3 tbsp of olive oil and stir well.

Alternatively, whizz the garlic, basil, olive oil and salt in a blender until combined but not completely smooth.

Remove the tart from the oven and flip over onto a plate. Drizzle over the basil oil, a pinch of chilli flakes (if you like) and some freshly chopped parsley.