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Shallot tarte tatin with goat's cheese

Shallot tarte tatin with goat's cheese

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A star rating of 4.6 out of 5.37 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 5

James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal603
fat45g
saturates20g
carbs39g
sugars16g
fibre3g
protein14g
salt1.56g
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Ingredients

  • 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)

Method

  • 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.

Goes well with

Recipe from Good Food magazine, March 2011

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Overall rating

A star rating of 4.6 out of 5.37 ratings
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