Recipes
Shallot tarte tatin
A savoury take on the classic French tarte tatin, which is turned upside down to reveal the filling.
A savoury take on the classic French tarte tatin, which is turned upside down to reveal the filling.
(1 votes)
Cook: 1 Hour
Serves: 10
Price: 24p per serving
Nutritional Information
Each 90g serving contains
Energy
791kj
189kcal
791kj
189kcal
9%
Fat
11.5g
11.5g
Med
16%
16%
Saturates
6.1g
6.1g
Med
30%
30%
Sugars
6.8g
6.8g
Med
8%
8%
Salt
0.2g
0.2g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
879kj/210kcal
Typical energy values per 100g:
879kj/210kcal
Ingredients
450g pack shallots
50g unsalted butter
3 tbsp balsamic vinegar
3 level tbsp brown sugar
2 sprigs of fresh thyme
300g Asda Ready to Roll Puff Pastry
Flour, for rolling out
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Lightly grease a 20cm shallow (3-4cm deep) round cake tin – make sure it isn't a loose-based tin or the liquid will run out as it cooks.
2
Put the unpeeled shallots in a saucepan, cover with cold water and bring to the boil. Cover and simmer for 4 minutes. Drain and rinse under cold water until cool enough to handle.
3
Peel the shallots, leaving just enough of the root end to stop them falling apart.
4
Melt the butter in a frying pan, add the shallots and cook over a low heat, stirring gently and turning often, for about 10-15 minutes or until they are tender. Take care not to let the butter burn.
5
Add the vinegar, sugar and thyme, and stir. Cook, stirring occasionally, until the liquid is syrupy and thickened.
6
Transfer the shallots and juices to the tin and leave to cool slightly for 10 minutes. Roll out the pastry and cut out a 23cm round. Lay it on top of the tin and tuck in the edges.
7
Bake for about 25 minutes until the pastry has risen and turned golden. Turn out upside down onto a plate to serve.