Shallot Tart Tatin
Mains

Shallot Tart Tatin

Serves
8 people
Prep Time
10 Minutes
Cooking Time
55 Minutes

All the joys of a pie but with half the work, this Shallot Tart Tatin is one of our simplest one-pot wonders.

Caramelise some shallots, whack on the pastry and stick it in the oven. Then all you have to do is wait until the pastry turns golden before you can enjoy!

Feel free to use whatever pastry you like, but we used 1 x quantity of our Pie Crust Pastry.

 

Images: Photographically

750 g shallots, peeled
to make the shallots easier to peel, put them in a heatproof bowl, cover with boiling water and soak for 10 mins before draining and peeling
3 tbsps Pureharvest Organic Extra Virgin Olive Oil,
4 tsps balsamic vinegar
2 tsps Pureharvest Rice Malt Syrup,
4 thyme sprigs
leaves plucked

1 lot Pie Crust Pastry

Preheat oven to 200 degrees Centigrade.

Heat oil in a large pan, add shallots and fry gently for 10-15 mins until softened and lightly browned. Stir through vinegar, Rice Malt Syrup and thyme leaves and allow to caramelise for 5-10 mins. Turn off heat and season.

Roll out pastry to a circle slightly bigger than your pan, then place over the shallots, tucking the edges down the side. Bake in the oven for 30-35 mins until golden brown.

Allow to cool for 5 mins before inverting. Serve hot or cold, topped with goat cheese and rocket.

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