Name: Shallot tarte tatin
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4
Cuisine: French
Ingredients: 500g shallots; 2 tbsp olive oil; 25g butter; 2 tbsp balsamic vinegar; 1 tbsp fresh thyme leaves or 2 tsp dried thyme; 300g puff pastry defrosted if frozen; 100g grated cheddar or emmental

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Shallot tarte tatin

Shallot tarte tatin

Mary Cadogan

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Serves 4

Easy

Prep: 35 mins

Cook: 25 mins - 30 mins

A star rating of 3.9 out of 5.7 ratingsRate

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Vegetarians will love you for giving them something that is not pasta, rice or an omelette, and this can be relished by everyone

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g shallots
2 tbsp olive oil
25g butter
2 tbsp balsamic vinegar
1 tbsp fresh thyme

leaves or 2 tsp dried thyme
300g puff pastry

defrosted if frozen
100g grated cheddar

or emmental

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Nutrition: per serving

kcal510
fat37g
saturates17g
carbs33g
sugars6g
fibre2g
protein13g
salt1.18g

low

Method

step 1

Put the shallots in a large bowl and pour over boiling water to cover. Leave for 5 mins, then drain and peel. Cut the shallots in half (some will naturally break into two sections).
step 2

Heat the oil and butter in a frying pan, add the shallots and fry gently for 10 mins, until they are softened and lightly browned. Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across. Leave to cool.
step 3

Heat oven to 200C/fan 180C/gas 6. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin. Put one piece of pastry over the shallots. Sprinkle evenly with cheese and cover with the second piece. Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.
step 4

Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.

RECIPE TIPS

MAKING IT FOR SUPPER

This makes a great light supper with a big crunchy salad or some garlicky stir-fried vegetables.

Recipe from Good Food magazine, March 2006

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A star rating of 3.9 out of 5.7 ratings

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