Tuesday, 30 June 2009

Shallot Tatin

For 6

450g shallots
175g Brie or Camembert
40g unsalted butter
2 tbsp olive oil
1 tbsp soft brown sugar
500g puff pastry
salt and black pepper

Preheat the oven to 200C/Gas 6.
Peel the shallots, leaving them whole, and cut the cheese into thickish slices. Bring a pan of water to the boil, add the shallots and cook them for 5-7 minutes if they are small and 10 if they are larger. Drain and put to one side.
Heat the butter and oil in an ovenproof pan or a frying pan with a detachable handle. When the butter has melted , sprinkle in the sugar and allow it to dissolve gently before adding the shallots. Season well and allow the shallots to cook until a rich golden caramel.
Remove from the heat and roll out the pastry to a circle a bit bigger than the pan.
Spread the slices of cheese over the shallots and lay the pastry over the top, pressing it down slightly all around the edge.
Bake the tart in the preheated oven for about 25 minutes, or until risen and golden.
Allow to cool a little and then put a large serving plate over the pan and invert it quickly so that the shallots are now on the top, with the pastry underneath.

***
This was so good. So easy. So delicious.
Not only that, I put it in the freezer, once defrosted and reheated it was still good. I wasn't at all sure how that would work so was really pleased. Especially as they were selling off shallots at a ridiculously low price at the shop so I still have half a kilo to use. I think I'll be making this again and adding a few new slices to the freezer.

Taken from: Sarah Raven's Garden Cookbook

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