Shallot tarte tatin with goat's cheese
- Preparation and cooking time
- Serves 4 - 5
- 600g shallots
- 2 tbsp olive oil
- 25g butter
- 4 tbsp balsamic vinegar
- 2 tbsp demerara or soft light brown sugar
- 4 thyme sprigs
- 375g sheet puff pastry
- 100g-140g goat's cheese , sliced into rounds (we used 140g)
- STEP 1
Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
- STEP 2
Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
- STEP 3
Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it’s big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
- STEP 4
Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat’s cheese and slice into wedges.