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Shallot Tarte Tatin


100g/4oz Goats cheese

150g/6oz Shallots, peeled

75g/3oz caster Sugar

25g/1oz Butter

100g/4oz Ready Rolled Puff Pastry

4tbs Runny honey

drizzle of Truffle oil

fresh watercress


Shallot Tarte Tatin
Difficulty: easy


Pre heat the oven to 180c / 360f

Over a medium heat place a non-stick frying pan with the caster sugar and allow to caramelise, then remove from the heat and add the butter and using a whisk incorporate it this may need to be placed back onto the heat to melt the sugar again but don’t allow it to burn.While hot pour the mixture in some 3 inch non-stick Yorkshire pudding tins and set to one side.

Cut the shallots in half and place onto the caramel.

On a clean work surface place the pre-rolled pastry out and cut to a slightly larger cirle than the yorkshire pudding tins and discard the trimmings. Place the pastry on top of the shallots and fold over the edges of the pastry to form a ridge

Place the tins in the oven and cook for 15 minutes or until the pastry is cooked golden brown.

When they are cooked remove from the oven and allow to cool for 3-4 minutes. Meanwhile slice the cheese into 4 then turn the tarts out onto a grill tray careful doing this as excess sugar will drip from the sides. Place the sliced cheese on top of the shallots and place under a grill until golden brown.  In a clean bowl mix together the honey and truffle oil place the tarts onto serving plates and scatter the watercress over drizzle with the truffle and honey and serve.