Recipe – Shallot Tatin with Leftover Cheese

 

You can make this fantastic tart with shallots or onion. (Serves 6)

Preheat the oven to 200°C/gas mark 6.

 

Peel the shallots, leaving them whole. Cook in boiling water for 7-10 mins depending on size. 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 with salt and pepper and allow the shallots to cook until they are a rich golden caramel. Remove from the heat.

 

Roll out the pastry on a floured board to a circle a bit bigger than the pan. Spread the cheese, cut into thickish slices, over the shallots and lay the pastry over the top, pressing it down slightly all around the edge.

 

Bake in a preheated oven for about 25 minutes, or until risen and golden.

 

Allow it to cool a little and then put a large serving plate over the pan and invert it quickly so that the shallots are on the top, with the pastry underneath. Serve the tart warm.