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Caramelised Shallot Tatin
A savoury one-pan tart made with browned shallots, honey, balsamic vinegar, thyme, and puff pastry. It is finished with goats cheese, chives, and rocket leaves.
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Ingredients
- 30 g Butter
- Vegetable oil (A little, for melting with the butter)
- Shallots (6–8, sliced lengthways)
- 2 tbsp Honey
- 2 tbsp Balsamic vinegar
- Thyme (A few sprigs)
- Salt (A big pinch, with pepper)
- Black pepper (A big pinch, with salt)
- 1 sheet Puff pastry
- Goats cheese (For garnish)
- Chives (Chopped, for garnish)
- Rocket leaves (For garnish)
Steps
- 1
Melt the butter with a little vegetable oil in an oven-safe pan over medium-low heat.
- 2
Add the shallots with their sliced sides facing down. Brown them for 5 minutes.
- 3
Season the shallots with the salt and pepper.
- 4
Add the honey and balsamic vinegar, then gently shake the pan to mix everything together.
- 5
Continue to simmer for a few minutes, until the liquid has thickened and reduced slightly.
- 6
Place the puff pastry over the shallots. Prick the pastry with a fork and make a hole in the centre.
- 7
Bake at 180°C for 30 minutes.
- 8
Carefully flip the tatin out onto a plate.
- 9
Garnish with goats cheese, chopped chives, and rocket leaves, then serve.
Notes
The source does not specify the amount of vegetable oil or the quantities of the garnishes. Use an oven-safe pan suitable for flipping the finished tatin.
Nutrition per serving
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