Melt your butter with a little veg oil in a pan over a medium-low heat and then add your shallots slice side down to brown for 5 minutes.
Season with salt and pepper then add your honey and balsamic vinegar and give the pan a gentle shake to mix.
Continue to simmer for a few minutes until the liquid starts to thicken and reduce a little.
Add your puff pastry on top, prick with a fork and make a hole in the centre.
Get it into the oven for 30 minutes at 180oC.
Flip out onto a plate, garnish up and enjoy!
