Caramelised Shallot Tarte Tatin
Author: Sam
Prep time:
Cook time:
Total time:
Serves: 4-6
- 500 g shallots, peeled
- 30 ml (2 T) olive oil
- 30 ml (2 T) butter
- 30 ml (2 T) brown sugar
- salt and freshly ground black pepper
- fresh thyme leaves
- 300g puff pastry, defrosted according to directions
- Place the peeled shallots in small saucepan and cover with water.
- Bring to the boil and cook for 5 mins and drain.
- Cut the shallots in half.
- Heat the oil, butter and sugar in a shallow frying pan that is able to go into the oven.
- Add the shallots and toss over a gentle heat for about 10 mins or until the shallots are lightly browned.
- Season to taste.
- Sprinkle over the thyme leaves.
- Allow the onions to cool slightly.
- Roll out the puff pastry such that it is just slightly bigger than your frying pan.
- Place the puff pastry over the shallots, turning the edges down the sides of the pan.
- Bake in an oven that has been preheated to 190˚C for 25 minutes or until the pastry is crisp and golden.
- Remove from the oven, cool for a few minutes and then turn out onto a flat plate.
- Cut into wedges and serve warm.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/caramelised-shallot-tarte-tatin/
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