Heat the oven to 220C/Gas 7. In a bowl combine the shallots, oil, vinegar and thyme and season well. Swirl everything together so the shallots are well coated then tip into a roasting tin covered with foil.
Cook for 20 mins in the centre of the oven. Then remove the foil and cook for a further 20 mins. Spoon the caramelised onions out onto a plate and set aside to cool.
Using a circular pastry cutter, cut 15 disks out of the flat breads then mound some of the shallots on top. Crumble some goats’ cheese on each one and grill for a minute or two until the cheese melts slightly.
Top each canapé with a sprig or two of rocket and serve.
NB. If you can’t find flat breads in your supermarket use chapattis instead