Shallot Tatin

Name: Shallot Tatin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 450 grams shallot; 3 Tbsps demerara sugar; 50 grams butter; 1 teaspoon fresh thyme leaf; 1 Tbsp balsamic vinegar or 3 grindings of cracked black pepper; 500 grams pack puff pastry

Shallot Tatin requires roughly 1 hour from start to finish. This side dish has 899 calories, 12g of protein, and 58g of fat per serving. This recipe serves 4. This recipe from BBC Good Food requires shallot, demerara sugar, balsamic vinegar, and thyme leaf. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Pour boiling water over the shallots and leave them until the water cools. (This makes it easier to slip the skins off.) Peel and halve the shallots, then set aside.

Ingredients you will need

Shallot

Water

Put the sugar in a 23cm ovenproof frying pan and heat until it dissolves and you have a sticky caramel.

Ingredients you will need

Caramel

Sugar

Equipment you will use

Frying Pan

Add the butter, thyme and a splash of balsamic vinegar or cracked black pepper take care as it will spit.

Ingredients you will need

Cracked Black Peppercorns

Balsamic Vinegar

Butter

Thyme

Remove the pan from the heat and put all the shallots into the pan, cut-side down. On a lightly floured surface, roll out the pastry and cut out a round 2cm larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it hugs the shallots.

Ingredients you will need

Shallot

Roll

Equipment you will use

Frying Pan

Place the pan in the oven and cook for 25-30 mins until the pastry is puffed up and golden. Leave to rest for 1 min, then invert the tart onto a plate.

Equipment you will use

Oven

Frying Pan

Serve with a punchy salad of rocket and goats cheese.

Ingredients you will need

Goat Cheese