- 2 tablespoons coconut oil
- 2 tablespoons dark brown sugar
- 2 tablespoons reduced balsamic vinegar (available from supermarkets)
- Coarse salt
- Thawed puffed pastry, rolled out
- 350 gr shallots, peeled and halved.
Heat the oven to 180°C.
In a non-stick, oven-proof skillet heat coconut oil and brown sugar until the sugar softens. Add balsamic vinegar and mix until it starts to caramelize – the mixture gets darker, granules appear and it becomes slightly sticky.
Arrange the shallots close together in the pan, cut side down, and cook for 3-4 minutes until slightly softened. Sprinkle with coarse salt and thyme and cover with the pastry. Raise the overlapping edges.
With a toothpick make a few holes in the pastry, then bake for 35 minutes until the pastry is golden and risen.
Remove from the oven and cool slightly.
To turn over: place a serving plate upside down over the pan, and quickly turn everything over, so that the pan is on top. Knock the base of the pan to loosen the onions, and then gently lift it from the plate.