Shallot Tarte Tatin 🧅

Shallot Tarte Tatin 🧅 . Recipe - Serves 2 350g Shallots, peeled and halved Olive oil 6 Tbsp Sugar 6 Tbsp Sherry vinegar 4 Tbsp Butter 2 Sprigs of thyme Salt Black pepper 1 Disc of rolled puff pastry . To serve - Chopped chives Parmesan, shaved/grated . Preheat your oven to 200c. In an oven proof pan, caramelise the shallots in the olive oil over a medium-high heat. Once coloured, remove from the pan. Add the sugar and cook over a medium heat to a deep, amber caramel. Deglaze with the Sherry vinegar and stir in the butter. Add the shallots back to the pan, cut side down. Add the thyme and season with salt and black pepper. Cook everything together over a medium heat for 5 minutes. Cover the shallots and caramel with the disc of pastry and tuck the sides in with a spoon. Use a knife to stab a few holes in the top and then transfer to the oven for 25-30 minutes or until puffed and golden. Allow to cool for 2-3 minutes and then carefully turn the tart out onto a plate. Top with chopped chives and Parmesan and get stuck in. Great served with a green salad on the side 🥬 . . banger .

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Step 1

Preheat your oven to 200c. In an oven proof pan, caramelise the shallots in the olive oil over a medium-high heat. Once coloured, remove from the pan. Add the sugar and cook over a medium heat to a deep, amber caramel. Deglaze with the Sherry vinegar and stir in the butter. Add the shallots back to the pan, cut side down. Add the thyme and season with salt and black pepper. Cook everything together over a medium heat for 5 minutes. Cover the shallots and caramel with the disc of pastry and tuck the sides in with a spoon. Use a knife to stab a few holes in the top and then transfer to the oven for 25-30 minutes or until puffed and golden. Allow to cool for 2-3 minutes and then carefully turn the tart out onto a plate. Top with chopped chives and Parmesan and get stuck in. Great served with a green salad on the side 🥬