Onion Tarte Tatin
íNGREDíENTS
íNSTRUCTíONS
- 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
íNSTRUCTíONS
- Preheat the oven to 180C fan.
- 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.
- 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.
- Add the balsamíc vínegar and port to the pan and cook for a further 5 mínutes untíl reduced and syrupy.
- 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.
- Place ín the preheated oven and bake for 20- 25 mínutes.
- 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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