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    Shallot tarte tatin

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    Shallot tarte tatin

    By Chetna Makan

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour

    Serves: 4

    Ingredients

    320g sheet ready rolled all butter puff pastry
    2 tbsp sunflower oil
    8-9 shallots, halved lengthways
    3 tbsp light brown soft sugar
    ¼ x 20g pack fresh tarragon, leaves only, finely chopped, plus extra to serve (optional)
    2 tbsp cider vinegar
    100g goat’s cheese

    Method

    1 Preheat the oven to 180°C, gas mark 4. Roll out the pastry sheet large enough to cut out a 25cm disc, using a 25cm ovenproof frying pan as a guide.

    2 Heat the oil in the ovenproof frying pan and add the shallots, cut-side up. Cook for a couple of minutes, then sprinkle the sugar over them. Turn over the shallots so they are packed in, cut-side down, and cook over a medium heat for 8-9 minutes, until the sugar has caramelised. Season, then add the tarragon. Drizzle over the vinegar, then cook for a further 4-5 minutes.

    3 Put the puff pastry on top of the shallots and carefully tuck in all the sides. Poke some holes over the surface of the pastry and bake for 25-30 minutes, until golden. Let it sit for 5 minutes before carefully flipping out onto a serving plate or board. Crumble the goat’s cheese on top with extra tarragon, if liked, and serve immediately.

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