Cut the pears in half, then peel and core the pears
Using an ovenproof fry pan, melt the butter and oil with the sugar, cardamom, star anise and thyme until it begins to bubble. Place the pears and shallots in the pan and very gently cook them for 10-15 minutes tossing occasionally until they are completely caramelized. Add the brandy and light a flame then remove from the stove
Arrange the pears and shallots in a decorative pattern in the pan
Drape the pastry over the top and gently tuck in the edges around the sides. Prick the pastry with a fork a few times
Place in the pre-heated oven and bake for 15 minutes then reduce oven to 180°C and bake a further 15 minutes until the pastry is flaky and golden
Remove from the oven and set aside for 10 minutes then carefully invert onto a serving platter
Garnish with dollops of goats curd and extra fresh thyme leaves
