This was my very first attempt at a tarte tatin and this savoury version not only looked the part with wonderfully caramelised shallots, topped with melting sharp cheddar and lots of fresh herbs, but was also surprisingly easy to make, thanks to one of my favourite lockdown staple ingredient, the humble ready made puff pastry sheet!
A great vegetarian main course, served best with some truffled mascarpone, rockets and a drizzle of balsamic reduction.
- 75g butter
- 1 tbsp fresh thyme, finely chopped
- ½ tbsp rosemary, fine chopped
- ½ tbsp sage, finely chopped
- 1 clove of garlic, minced
- 900g round shallots, peeled, left whole then halved top stem trimmed
- ½ tbsp salt
- 2 tbsp balsamic vinegar
- 1 tbsp port or sweet red wine
- 100g mature cheddar, grated
- 1 sheet ready rolled puff pastry
- A handful of fresh thyme to garnish
- Preheat your oven to 200 degrees celsius
- Place the butter in a frying pan, suitable to be used in the oven.
- Melt over a low/ medium heat then add in the garlic and chopped herbs.
- Keep the heat low to ensure the butter does not burn.
- Arrange the shallots cut side down in the pan, in a circular pattern.
- Season with salt and fry for 10-15 minutes, over a medium heat until caramelised and softened on the side in tact with the pan.
- Add the balsamic vinegar and port / red wine to the pan and cook for a further 5 minutes until reduced and syrupy.
- Scatter the cheese over the shallots and then place the puff pastry over the pan, completely cover the shallots and tuck the pastry in at the sides, trimming down any access dough
- Place in the preheated oven and bake for 20- 25 minutes.
- Allow to cool in the pan slightly for approximately 5 minutes.
- Place a large plate over the top of the pan and turn it over to remove the tarte from the pan.
- Garnish with fresh thyme and serve immediately.