Pear and Shallot Tarte Tatin with Whipped Goat Cheese

Name: Pear and Shallot Tarte Tatin with Whipped Goat Cheese
Ingredients: 2 medium-size firm green Anjou pears, peeled and cored; 1 1/4 pounds torpedo or other large shallots, peeled and halved through root end, root ends trimmed; 2 tablespoons olive oil; 2 1/4 teaspoons kosher salt, divided; 1 teaspoon black pepper, divided; 1/2 cup granulated sugar; 6 tablespoons Banyuls wine vinegar or sherry vinegar, divided; 2 tablespoons unsalted butter; 1 teaspoon grated lemon zest; 12 ounces homemade or store-bought pie dough, rolled 1/4-inch thick and trimmed into an 11 1/2-inch round, chilled; 1 (8-ounce) goat cheese log, softened; 3 tablespoons chilled heavy whipping cream