As one of my closest friends said once “I love this, it is the caramelisation that makes all the difference from the traditional dare I say it duller type of quiche!”
On medium heat melt the butter into a 20cm, ovenproof non-stick frying pan.
Place the onions root end down into the pan along with thyme, salt, and a little black pepper. Cook for 20 mins, until browned. It will look as though there are too many onions at this point, but they will shrink!
Cut a 25cm circle of pastry or enough to tuck around the onions using the pan you have chosen. Place the pastry onto the onions and tuck the onions in so they are tightly packed.
Cook at 200˚C for 25-30mins or until the pastry is golden. Leave to cool for 5mins then turn the Tarte Tatin onto a plate and top with extra thyme sprigs and goat’s cheese.