Name: Shallot tarte tatin with goat's cheese
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 5
Cuisine: French
Ingredients: 600g shallots; 2 tbsp olive oil; 25g butter; 4 tbsp balsamic vinegar; 2 tbsp demerara or soft light brown sugar; 4 thyme sprigs; 375g sheet puff pastry; 100g-140g goat's cheese sliced into rounds (we used 140g)

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Shallot tarte tatin with goat's cheese

Shallot tarte tatin with goat's cheese

James Martin

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Serves 4 - 5

Easy

Prep: 40 mins

Cook: 45 mins

A star rating of 4.6 out of 5.38 ratingsRate

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James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite

Vegetarian

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Honeyed winter salad

A star rating of 4.6 out of 5.39 ratings

Ingredients

Nutrition

Units:

MetricUS

600g shallots
2 tbsp olive oil
25g butter
4 tbsp balsamic vinegar
2 tbsp demerara or soft light brown sugar
4 thyme

sprigs
375g sheet puff pastry
100g-140g goat's cheese

sliced into rounds (we used 140g)

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Nutrition: per serving

kcal603
fat45g
saturates20g
carbs39g
sugars16g
fibre3g
protein14g
salt1.56g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
step 2

Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
step 3

Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it’s big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
step 4

Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat’s cheese and slice into wedges.

Recipe from Good Food magazine, March 2011

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A star rating of 4.6 out of 5.38 ratings

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