Caramelized Shallot, Thyme & Goats Cheese Tarte Tatin
Preheat oven to 400° F. Peel shallots, and then top and tail them and set aside.
Heat a 10” ovenproof frying pan over medium heat. Add the butter, vanilla and sugar, and stir until the butter has melted and sugar dissolved. Add the thyme leaves and season with salt and pepper.
Place the shallots in the pan tail side down, packing them in until they completely cover the base of the pan, turn the heat down to low and simmer for 25-30 minutes until the shallots are soft. Pour in the balsamic vinegar, swirl the pan to distribute and continue to simmer for 2 minutes, then remove from heat.
Cut a circle of puff pastry a little larger than the pan and cover the shallots with the pastry, ensuring you tuck the edges in around the shallots (this will help to hold all the juices in when you turn out the tart). Place in the oven and bake for 20 minutes or until the pastry is golden.
Set aside for 5 minutes to cool slightly and then gently turn the tarte tatin by placing your serving dish over the top of the pastry and gently inverting. Top with crumbled goat cheese and fresh thyme sprigs.
Preparation: 15 mins + 30 mins cooking
20-25 French red shallots
1/4 cup unsalted butter
1/4 cup brown sugar
1 TBSP thyme leaves
1/2 tsp Taylor & Colledge Vanilla Bean Paste
salt and pepper, to taste
2 TBSP good quality balsamic vinegar
1 sheet all-butter puff pastry
1/4 cup goats cheese
thyme sprigs to serve