Roll out the puff pastry to a 25cm round and set aside.
Add the butter to a 20cm non-stick pan and allow to melt, then add the peeled shallots and season with salt and pepper.
Cook gently on top of the stove, or in the oven, until the shallots are almost cooked.
Add the port to the hot pan and cook on top of the stove until all of the port has evaporated. Take the pan off the heat and allow the shallots to go cold.
Preheat the oven to 180°C, fan 160°C, gas mark 4.
Cover with the pastry and tuck the pastry down the sides of the pan to completely hide the shallots. Prick the pastry a few times with the tip of a small knife to allow steam to escape.
Cook in the preheated oven for 20-25 minutes.
Whilst in the oven, make a vinaigrette dressing by mixing the mustard, honey and vinegar together. Slowly add in the oil to ensure the vinaigrette comes together and emulsifies.
Once cooked through and golden, remove the pan from the oven and allow to settle for 5 minutes, before turning out on to your chosen serving dish.
Crumble over the goats' cheese and scatter with the toasted hazelnuts. Liberally spoon over the vinaigrette and scatter over the rocket to serve.
Cook's tip: This recipe will serve 4 as a starter or could be an indulgent main course for 2.
*All information included in this recipe has been provided by UK Shallots.