- Preheat the oven to 180°C (160°C fan).
- Roll or trim the puff pastry into a circle approximately 2.5cm larger than your ovenproof frying pan.
- Place the pastry on baking parchment and chill for 20 minutes.
- Heat the olive oil in a 10-inch ovenproof non-stick frying pan over a medium heat.
- Arrange the shallots cut-side up in the pan and cook for 5 minutes until lightly caramelised.
- Add the Merchant Gourmet Whole Chestnuts.
- Sprinkle over the brown sugar, then carefully turn the shallots cut-side down and arrange everything neatly in the pan.
- Reduce the heat and add the balsamic vinegar, thyme, rosemary and a splash of water.
- Simmer gently for 5 minutes until the liquid begins to reduce and thicken.
- Season with salt and black pepper and remove from the heat.
- Lay the chilled pastry over the filling, tucking the edges down into the pan.
- Bake for 25–30 minutes, until the pastry is crisp, puffed and golden brown.
- Leave to rest for 5 minutes.
- Carefully invert onto a serving plate or board.
- Finish with a scattering of fresh thyme leaves and serve.
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