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Shallot Tarte Tatin
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Shallot Tarte Tartin | |
| 500g/1lb | 2oz shallots |
| 2 tbs | olive oil |
| 25/1oz | butter |
| 2 tbs | balsamic vinegar |
| 1 tbsp | fresh thyme |
| 2 tsp | dried thyme, alternative |
| 300/10 | puff pastry |
| 100/4oz | grated cheese chedder |
Put shallots in large bowl and pour over boiling water o cover. Leave for 5 mins then drain and peel. Cut into 2 sections.
Heat oil and butter in fry pan. Add shallots and fry gently for 10 mins ti they are softened and lightly brown. Stir in vinegar, thyme and 1 tbsp water, then cook for further 5 mins stirring occaisionally.
Remove from the heat and tip into a shallow cake or pie tin about 20cm across.
Heat oven to 20c/18fan/gas 6.
Cut pastry into two. Roll each piece to about 5cm larger than the top of the cake tin.
Put one piece of pastry over the shallots. Sprinkle with cheese and cover with 2nd piece.
Trim the edges of pastry then tuck edges down the sides of the tin.
Bake for 25-30 ins til pastry is crisp and golden.
Cool for 5 mins, turn out onto a flat plate.
Serves 4
Serve warm
Recipe uploaded with Shop'NCook for iPhone.
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