Shallot tarte tatin

50 MINUTES | SERVES 4 | A LITTLE EFFORT |

puff pastry 300g cayenne pepper 1 tsp olive oil 1 tbsp banana shallots 400g, peeled and halved caster sugar 50g sherry vinegar 4 tbsp unsalted butter 1 tbsp thyme a few sprigs, leaves picked

• Heat the oven to 200C/fan 180C/gas 6.

• Roll the block of pastry out to a 5mm thickness and sprinkle over the cayenne pepper. Cut a circle to roughly the size of an ovenproof frying pan. Chill.

• Heat the olive oil in the large ovenproof frying pan. Add the shallots and fry for 4-5 minutes until caramelised. Add the sugar and vinegar, and cook for 10 minutes, turning and basting the shallots regularly. Once the shallots are tender, and the sugar and vinegar are syrupy, stir in the butter and thyme, and arrange neatly, with the cut sides facing down. Cool slightly.

• Put the pastry disc over the shallots, tucking it down and round at the edges and prick a few times with a knife to allow steam to escape. Bake in the oven for 25 minutes until puffed and golden brown.

• Cool for 5-10 minutes, then put a plate over the pan and very carefully flip over to turn the tart out (see cook’s notes).

PER SERVING 425 KCALS | FAT 25.8G | SATURATES 11.8G CARBS 40.1G | SUGARS 16.8G | FIBRE 6G PROTEIN 4.3G | SALT 0.6G

COOK’S NOTES

If you think the tart won’t come out cleanly when trying to flip it out, put the pan on the hob for 5 minutes to re-melt all of the sugars and get everything moving before you try it.