Shallot and Balsamic Tarte Tatin

Ingredients

• 500 grams Small shallots, peeled and left whole
• 50 grams Unsalted butter
• 2 tablespoons Granulated sugar
• 3 tablespoons Balsamic vinegar
• 1 tablespoon Fresh thyme leaves
• 320 grams Puff pastry, chilled
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 50 grams Goat cheese crumbles(optional)

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and lightly grease a 20cm oven-proof frying pan or tarte tatin dish.

2. 2

   In the pan over medium heat, melt the butter and olive oil, then add the whole peeled shallots.

3. 3

   Cook the shallots for 10-12 minutes, turning frequently, until they begin to soften and turn golden brown.

4. 4

   Sprinkle the sugar over the shallots and cook for 2 minutes until it melts, then pour in the balsamic vinegar and let it bubble into a thick glaze.

5. 5

   Season with salt, pepper, and half of the fresh thyme, then arrange the shallots in a single, tight layer across the bottom of the pan.

6. 6

   Roll out the puff pastry and cut a circle slightly larger than your pan, then drape it over the shallots, tucking the edges down the inside of the pan.

7. 7

   Bake for 20-25 minutes until the pastry is puffed and deeply golden brown.

8. 8

   Allow to rest for 5 minutes, then carefully invert the tart onto a serving plate, garnish with remaining thyme and optional goat cheese.