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Shallot Tarte Tatin

Recipe by Antony Worrall Thompson

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The shallots give a sweet, young flavour to this classic French tart, which uses shop bought pastry for speed. Serve with green salad for a chic starter.

Serves 4

Ingredients

36 shallots, peeled
12 garlic cloves, peeled
115g (4oz) unsalted butter
Vegetable stock to cover
1 packet ready rolled puff pastry
55g (2oz) caster sugar
1 ½ tbsp balsamic vinegar
salt and pepper

To serve

Mixed leaf salad

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Method

Pre-heat the oven to 190°C/gas mark 5.
Pan-fry the shallots and garlic cloves in half of the butter until golden all over.
Add in the stock and simmer until the shallots are tender but still whole.
Drain the shallots and garlic and leave to cool.
Cut the pastry into a 25cm circle.
Spread the remaining butter over the base of a 23cm ovenproof frying pan.
Sprinkle with sugar.
Place the pan over a medium heat and allow the sugar and butter to start to caramelise.
Place the shallots and garlic carefully in the bottom of the pan and sprinkle with balsamic vinegar, salt and pepper.
Top with the pastry, pushing the edges of the circle down the inside of the pan.
Bake for 25 to 30 minutes until the pastry is risen and golden.
Place a plate over the tarte and carefully invert – be careful as hot butter and sugar can cause a nasty burn.
Serve with a leaf salad.