Roll out the puff pastry to 10 inch round.
Add 50g of the butter to an 8 inch non-stick pan and allow to melt, then add the peeled shallots and season with the salt and pepper.
Cook on top of the stove gently or in the oven until the shallots are ¾ cooked.
Add the port to the hot pan and cook on the top of the stove until all of the port has evaporated. Take the pan off the heat and allow the shallots to get cold.
Cover with the pastry and tuck the pastry down the sides of the pan to completely obscure the shallots from your vision. Prick a few times with the tip of a small knife.
Cook in a pre-heated oven at 180°C for 20–25 minutes.
Whilst it is in the oven make your vinaigrette by mixing the mustard, honey and vinegar together. Then slowly add in the oil to ensure the vinaigrette comes together and emulsifies.
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 goat’s cheese and scatter round the toasted hazelnuts.
Liberally spoon around the vinaigrette and scatter over the wild rocket and serve immediately.