Shallot-almost-Tatin

Name: Shallot-almost-Tatin
Total time: 3000 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp Demerara sugar; 75 g butter; 1/2 tsp dried thyme; 1/4 tsp dried rosemary; 1 tbsp balsamic vinegar; Black pepper; 500 g pack of ready-made shortcrust pastry (Only 2/3 - 3/4 of pack is needed); 400-500 g shallots, skinned and halved

John A @JohnA

Essex

Makes a quick and easy but tasty lunch dish. A tatin needs puff pastry but I used shortcrust pastry. Of course, you could make your own pastry but life in lockdown is too short 😂.

John A @JohnA

Essex

Makes a quick and easy but tasty lunch dish. A tatin needs puff pastry but I used shortcrust pastry. Of course, you could make your own pastry but life in lockdown is too short 😂.

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Ingredients

45-50 minutes including prep

4 servings

2 tbspDemerara sugar
75 gbutter
1/2 tspdried thyme
1/4 tspdried rosemary
1 tbspbalsamic vinegar
Black pepper
500 gpack of ready-made shortcrust pastry (Only 2/3 - 3/4 of pack is needed)
400-500 gshallots, skinned and halved

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Steps

45-50 minutes including prep

1

Pre-heat oven time Gas Mark 6 or electric equivalent (probably 180-200 but 170 on a Circotherm).
2

Heat sugar in an ovenproof frying pan until dissolved and sticky.
3

Add butter, thyme, rosemary, balsamic vinegar and a little black pepper. Stir and heat for 1-2 minutes until butter is melted and all mixed. Remove pan from heat.
4

Place shallots in the frying pan, flat side down.
5

Roll out pastry to a circle about 26cm diameter. I only used about 2/3 of the pack so set any surplus aside for other use - e.g. bonus jam tarts - I got 10 out of it!
6

Cover the shallots with the pastry and tuck the edges down inside the frying pan.
7

Put frying pan in pre-heated oven for 30 minutes, then remove and allow to rest for 5 minutes.
8

Carefully run a knife around the edge of the pastry to loosen then place and hold a large plate on top and invert the pan, lifting to leave the food on the plate.
9

Cut into slices and serve with a light salad and perhaps a few new potatoes.

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Cooksnaps

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John A @JohnA

on May 08, 2020 11:39

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.