- 15 min
- 30 min
- 20-25 French red shallots
- 60g unsalted butter
- 1/4 cup (40g)brown sugar
- 1 tablespoon thyme leaves
- 1/2 tsp Queen Vanilla Bean Paste
- salt and pepper, to taste
- 2 tablespoons good quality balsamic vinegar
- 1 sheet all-butter puff pastry
- 50g goat's cheese
- thyme sprigs, to serve
Preheat oven to 200° C. Peel shallots, and then top and tail them and set aside.
Heat an 25cm (10'') ovenproof frypan over medium heat. Add the butter, vanilla and sugar and stir until the butter has melted and sugar dissolved. Add the thyme leaves and season with salt and pepper.
Place the shallots in the pan tail side down, packing them in until they completely cover the base of the frypan and turn the heat down to low and simmer for 25-30 minutes until the shallots are soft. Pour in the balsamic vinegar, swirl the pan to distribute and continue to simmer for 2 minutes an remove from the heat.
Cut a circle of pastry a little larger than the pan and cover the shallots with the pastry, ensuring the you tuck the edges in around the shallots (this will help to hold all the juices in when you turn out the tart). Place in the oven and bake for 20 minutes or until the pastry is golden
Set aside for 5 minutes to cool slightly and then gently turn the tarte tatin by placing your serving dish over the top of the pastry and gently inverting. Top with crumbled goats cheese and fresh thyme sprigs.
This lovely recipe and images are by Chew Town. See the original here.