Shallot Tarte Tatin

This tarte tatin is such a showstopper! It’s deliciously sweet and tangy and so easy!!

Shallot Tarte Tatin

500g Banana Shallots 08_20_18_cfm_natrecipes18939.jpg
1 tbsp Olive Oil
20g Butter
1 tbsp Thyme leaves
3 tbsp Balsamic Vinegar
300g Puff Pastry
100g Blue Cheese 

To Serve:
90g Rocket 

2 tbsp Extra Virgin Olive Oil
1 Lemon, juiced
1 tsp Dijon Mustard
1 Garlic clove, minced
1/2 tsp Honey 

Peel and halve the banana shallots. Heat the olive oil and butter in a large saucepan and cook the shallot halves, cut side down for 8-10 minutes until softened and golden. Add in the balsamic vinegar and thyme and cook for a further 4-5 minutes to reduce the liquid. 

Once the liquid has reduced, allow to cool and then place the shallots really snug, cut side down into a 20cm non-stick pan or cake tin. Pour over any remaining thickened liquid, no more than 2 tbsp. 

Preheat the oven to 200c/180fan. Lightly flour the surface and roll the puff pastry out until it is about 2 inch wider than the shallot tin. The pastry doesn’t need to be neat. Place the pastry over the top of the shallots and tuck down the sides. Place in the oven and bake for 20-25 minutes or until golden and risen. 

Meanwhile, add all the dressing ingredients into a jar or cup with plenty of seasoning and mix well together. 

Once baked, allow to cool in the tin for 5 minutes before turning out onto a plate, crumble over the blue cheese and serve in large wedges. Serve with the rocket and the sharp lemon dressing. 


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