Shal­lot tarte tatin

Shal­lots aren’t nearly as pop­u­lar as they de­serve to be. This twist on a classic ap­ple dessert gives them star billing. Serves 4 Prep 25 mins Cook 35 mins

Easy Cook - - 12 GREAT MAINS -

450g shal­lots 3 tbsp de­mer­ara su­gar 50g but­ter 1 tsp fresh thyme leaves 1 tbsp bal­samic vine­gar or

a lit­tle black pep­per plain flour, for dust­ing 500g pack ready-made puff


1 Heat oven to 200C/180C fan/gas 6. Pour boil­ing wa­ter over the shal­lots and leave them un­til the wa­ter cools. (This makes it eas­ier to slip the skins off.) Peel and halve the shal­lots, then set aside. Put the su­gar in a 23cm oven­proof fry­ing pan and heat un­til it dis­solves and you have a sticky caramel. Add the but­ter, thyme and bal­samic vine­gar or a few grind­ings of black pep­per – take care as it will spit.

2 Re­move the pan from the heat and put all the shal­lots into the pan, cut-side down. On a lightly floured sur­face, roll out the pas­try and cut out a round 2cm larger than the pan. Drape the pas­try over the shal­lots and tuck in the edges, so that it ‘hugs’ the shal­lots. Place the pan in the oven and cook for 25-30 mins un­til the pas­try is puffed up and golden. Leave to rest for 1 min, then in­vert the tart onto a plate. Serve with a punchy salad of rocket and goat’s cheese.

PER SERV­ING 649 kcals, pro­tein 9g, carbs 63g, fat 40g, sat­u­rates 21g, fi­bre 2g, sug­ars 21g, salt 1.2g

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.