Tatin of Shallots with Goat’s Cheese
Serves: 4 Ready in: 30 to 60 mins
Tarte tatins look very impressive but they're fairly easy, making this recipe a must-try for dinner parties
Ingredients:
250g puff pastry
50g butter
300g peeled whole round shallots
salt and pepper
250ml vegetarian port
10g Dijon mustard
10g honey
10ml white wine vinegar
50ml olive oil or hazelnut oil
100g vegetarian goat’s cheese
50g whole blanched toasted hazelnuts or walnuts
50g wild rocket
method:
- Roll out the puff pastry to a 25cm round. Add 50g of the butter to a 20cm non-stick pan and allow to melt, then add the peeled shallots and season.
- Cook on top of the stove gently until the shallots are ¾ cooked. Add the port to the hot pan until all of the port has evaporated. Take the pan off the heat and allow the shallots to go cold.
- Cover with the pastry and tuck the pastry down the sides of the pan to completely obscure the shallots from your vision. Prick a few times with the tip of a small knife.
- Cook in a preheated oven at 180C/350F/Gas 4 for 20–25 minutes. Next, make your vinaigrette by mixing the mustard, honey and vinegar together. Then slowly add in the oil to ensure the vinaigrette comes together.
- Remove the pan from the oven and allow to settle for five minutes before turning out on a dish. Serve with the goat’s cheese, hazelnuts, vinaigrette and rocket.
