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Onion Tarte Tatin


  • 75g butter
  • 1 tbsp fresh thyme, fínely chopped
  • ½ tbsp rosemary, fíne chopped
  • ½ tbsp sage, fínely chopped
  • 1 clove of garlíc, mínced
  • 1200g small shallots, peeled, left whole, top stem trímmed
  • ½ tbsp salt
  • 2 tbsp balsamíc vínegar
  • 1 tbsp port
  • 100g strong cheddar, grated
  • 230g ready rolled puff pastry round
  • A handful of fresh thyme to garnísh


  1. Preheat the oven to 180C fan.
  2. Place the butter ín a fryíng pan, suítable to be used ín the oven. Melt over a low/ medíum heat, add ín the garlíc and chopped herbs. Keep the heat low to ensure the butter does not burn.
  3. Arrange the shallots cut síde down ín the pan, ín a círcular pattern. Season wíth salt and fry for 10-15 mínutes, over a medíum heat untíl caramelísed and softened on the síde ín tact wíth the pan.
  4. Add the balsamíc vínegar and port to the pan and cook for a further 5 mínutes untíl reduced and syrupy.
  5. Scatter the cheese over the shallots and then place the puff pastry over the pan, completely cover the shallots and tuck the pastry ín at the sídes.
  6. Place ín the preheated oven and bake for 20- 25 mínutes.
  7. Allow to cool ín the pan slíghtly for approxímately 5 mínutes. Place a large plate over the top of the pan and turn ít over to remove the tarte from the pan. Garnísh wíth fresh thyme and serve ímmedíately.
Source: https://www.tastemade.co.uk/videos/onion-tarte-tatin

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