ES­CHALOT TARTE TATIN WITH GOAT’S CHEESE

Country Style - - COUNTRY CHEF ALI CURREY-VOUMARD -

Serves 4 100g but­ter 2 cups brown sugar 25 es­chalots, peeled 2 sheets frozen, ready rolled but­ter puff pas­try, par­tially thawed 200g soft goat’s cheese 2 ta­ble­spoons milk

Melt but­ter in a heavy-based oven­proof fry­ing pan over a low heat. Sprin­kle brown sugar evenly over pan and stir with a wooden spoon un­til well com­bined. Ar­range es­chalots in a cir­cu­lar pat­tern over base of pan. Cook over a very low heat for 1½ hours or un­til caramel has turned es­chalots a rich golden colour and is bub­bling up around onions. Re­move from heat and cool to room tem­per­a­ture. Mean­while, pre­heat oven to 180°C. Place pas­try sheets over the es­chalots in the pan, crimp­ing ex­cess pas­try around edge of pan. Bake for 30 min­utes or un­til pas­try is puffed and golden. Set aside for 10 min­utes to rest. Mean­while, place goat’s cheese and milk in a bowl, and whisk un­til smooth and well com­bined. Place a serv­ing plate, slightly larger than tart, over fry­ing pan. Turn pan and plate up­side down. Care­fully lift pan to re­lease tart. Top with dol­lops of goat’s cheese and driz­zle with any re­main­ing pan juices. Sea­son with freshly ground black pep­per to serve.

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