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Breakfast
Shallot Tarte Tatin
Serves
4
Prep Time
20 min
Cook Time
36 min
Ingredients
- 1 kg small shallots
- 50 g butter
- 2 tbsp olive oil
- 100 ml water
- 1 tbsp sugar
- 2 tbsp balsamic vinegar
- 0.5 tsp dried herbs
- Salt, pepper
- 1 pure butter puff pastry
- 100 g fresh goat's cheese
- 1 tbsp olive oil
- 0.5 tsp dried herbs
- Pepper
Method
- Peel the shallots.
- Heat the casserole over a high heat. Add the butter and oil.
- When the butter has melted, add the shallots and leave to colour for 6 minutes, stirring occasionally.
- Pour in the water and cover. Lower the heat and cook for 10 minutes.
- Preheat the oven to 180°C.
- When the shallots are caramelised, add the sugar, balsamic vinegar, dried herbs, salt and pepper. Mix well. Spread the shallots evenly over the bottom of the casserole dish.
- Using a fork, prick the puff pastry and place it on top of the caramelised shallots.
- Place in the oven and cook for 20 minutes.
- Meanwhile, in a recipient, mix the fromage frais, olive oil, dried herbs and pepper. Set aside.
- When the tarte tatin is cooked, leave it to cool slightly before turning it out of the tin.
- Finally, spread the fromage frais over the tart. Serve immediately.
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