As everyone’s getting lovely Florence Long shallots in their bags this week, we asked head grower (and keen cook) Joris for some recipe ideas. Without hesitation he said ‘Tarte tatin with puff pastry and goat’s cheese’, so here’s a recipe for just that. It sounds delicious. Let us know how yours turns out!
Ingredients
- 600g shallots
- 2 tbsp olive oil
- 25g butter
- 4 tbsp balsamic vinegar
- 2 tbsp demerara or soft light brown sugar
- 4 thyme sprigs
- 375g sheet puff pastry
- 100g-140g goat’s cheese, sliced into rounds (we used 140g)
Method
- Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
- Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
- Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it’s big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
- Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat’s cheese and slice into wedges.
Recipe and photo from BBC Good Food