Caramelised Vincotto Onion Tarte Tatin | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, cut into 4 x 2cm-thick rounds
• ½ cup (125ml) vincotto
• 1 sheet frozen all butter puff pastry, thawed
• sea salt and cracked black pepper
• 150g soft goat’s cheese with rind, sliced into rounds
• nasturtium leaves (optional)+, to serve