Plato principal
Caramelised Shallot Tatin
50 minPara 4Nutri-Score C€€
C
50 min
50 minCaramelised Shallot Tatin
receta de
abowlofstew_
@abowlofstew_
5 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
butterLácteos30 g
vegetable oil (a little, for the pan)Despensa15 ml
shallots (peeled and sliced lengthways)Frutas y verduras7 piezas
honeyDespensa30 ml- balsamic vinegarDespensa30 ml
thyme (few sprigs)Frutas y verduras3 piezas
puff pastry (1 sheet, ready-rolled)Panadería320 g
salt (big pinch)Especias3 g
black pepper (big pinch)Especias2 g
goat's cheese (crumbled, to garnish)Lácteos60 g
chives (chopped, to garnish)Frutas y verduras10 g- rocket leaves (to garnish)Frutas y verduras30 g
por ración
Nutrición
325kcal
- Carbohidratos
- 26 g
- Proteínas
- 6 g
- Grasas
- 22 g
lo que usará
Utensilios
Sartén
Horno
fork
paso a paso
Preparación
- Paso 1
Brown the shallots
- Melt the butter with a little vegetable oil in an ovenproof pan over a medium-low heat.
- Add the shallots cut side down and brown them.
- Paso 2
Caramelise with honey and balsamic
- Season the shallots with salt and pepper.
- Add the honey, balsamic vinegar and thyme, then gently shake the pan to mix.
- Simmer until the liquid thickens and reduces a little.
- Paso 3
Top with pastry and bake
- Lay the puff pastry over the shallots, tucking the edges down inside the pan.
- Prick the pastry with a fork and cut a small hole in the centre.
- Bake at 180 °C until the pastry is golden and puffed.
- Paso 4
Flip and garnish
- Flip the tatin out onto a plate.
- Garnish with crumbled goat's cheese, chopped chives and rocket leaves.