Shallot Tarte Tatin With Goat's Cheese
Delight in the sweet and tangy flavors of this caramelized shallot tart with goat's cheese. Perfect for a cozy meal or special gathering, the tender shallots are caramelized to perfection with balsamic vinegar and thyme, creating a rich base for the crisp puff pastry. Topped with creamy rounds of goat's cheese, this savory tart is sure to impress your taste buds with each delicious bite.
— Constant Cookbook
Ingredients
- 600g shallots
- 2 tbsp olive oil
- 25g butter
- 4 tbsp balsamic vinegar
- 2 tbsp demerara or soft light brown sugar
- 4 thyme sprigs
- 375g sheet puff pastry
- 100g-140g goat's cheese , sliced into rounds (we used 140g)
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
- Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
- Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it’s big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
- Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat’s cheese and slice into wedges.
Cook Time
45M
Prep Time
PT40M
Yield
Serves 4 - 5
Nutrition
- Calories: 603 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.56 milligram of sodium
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