Caramelised French shallot tarte tatin

Recipes / Vegetarian

Good things come in small packages, and these vegetarian French tarts are the best!

Recipe «Caramelised French shallot tarte tatin» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 18 French shallots, 80g butter, 2 tbsp balsamic vinegar, 2 tbsp brown sugar, 3 fresh lemon thyme sprigs , Olive oil spray, 2 sheets frozen ready-rolled puff pastry, just thawed, Creme fraiche, to serve , Fresh lemon thyme leaves, extra, to serve.

Ingredients:

  • 18 French shallots 
  • 80g butter 
  • 2 tbsp balsamic vinegar 
  • 2 tbsp brown sugar 
  • 3 fresh lemon thyme sprigs 
  • Olive oil spray 
  • 2 sheets frozen ready-rolled puff pastry, just thawed 
  • Creme fraiche, to serve 
  • Fresh lemon thyme leaves, extra, to serve 

Instructions

  1. Place the shallots in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to stand. Use a slotted spoon to transfer to a plate. Set aside for 5 minutes to cool. Use your fingers to remove the skin. Trim the bases and discard. Halve lengthways.
  2. Melt the butter in a large heavy-based frying pan over medium heat. Add the shallot and season with salt and pepper. Cook, gently tossing occasionally, for 8 minutes or until the shallot is just tender.
  3. Stir in the vinegar, sugar and lemon thyme. Increase heat to medium-high. Cook for 6 minutes or until the sauce thickens. Set aside for 5 minutes to cool.
  4. Preheat oven to 220°C. Spray twelve 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease. Use a slotted spoon to place the shallot, cut-side down, in the pans, reserving the sauce mixture. Whisk the sauce mixture to combine. Spoon evenly among the pans.
  5. Use a round 8.5cm-diameter pastry cutter to cut 12 discs from the pastry. Place 1 disc over each pan and fold the edge inside the tin. (This will form a border around the edge of the tart, which will hold the shallot in place when turning out.) Bake in oven for 10-12 minutes or until the pastry is puffed and golden. Remove from the oven and press the pastry down gently. Set aside for 3 minutes to stand.
  6. Turn the tarts onto a wire rack over a baking tray to catch any sauce. Top with creme fraiche and sprinkle with extra lemon thyme leaves to serve.