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Caramelised Shallot Tatin
50 minServes 4Nutri-Score C€€
C
50 min
50 minCaramelised Shallot Tatin
what you need
Ingredients
butterDairy30 g
vegetable oil (a little, for the pan)Pantry15 ml
shallots (peeled and sliced lengthways)Produce7 pieces
honeyPantry30 ml- balsamic vinegarPantry30 ml
thyme (few sprigs)Produce3 pieces
puff pastry (1 sheet, ready-rolled)Bakery320 g
salt (big pinch)Spices3 g
black pepper (big pinch)Spices2 g
goat's cheese (crumbled, to garnish)Dairy60 g
chives (chopped, to garnish)Produce10 g- rocket leaves (to garnish)Produce30 g
per serving
Nutrition
325kcal
- Carbs
- 26 g
- Proteins
- 6 g
- Fat
- 22 g
what you’ll use
Tools
Frying pan
Oven
fork
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Flip and garnish
- Flip the tatin out onto a plate.
- Garnish with crumbled goat's cheese, chopped chives and rocket leaves.