Shallot tarte tatin

Yield: 2 servings

Measure Ingredient
50 grams Unsalted butter
550 grams Shallots; soaked in boiling
; water for 5
; minutes, drained,
; peeled and trimmed
300 millilitres Vegetable or chicken stock
1 200 gram she ready-rolled puff pastry; (from a 425 g
; packet), thawed
2 tablespoons Caster sugar
1 tablespoon Balsamic vinegar
Salt and freshly ground black pepper
Leaf salad; to serve

Heat a large frying or saut‚ pan. Melt 40g / 1and a half oz of the butter in the pan, toss in the shallots and gently fry for about 10 minutes until golden, tossing occasionally.

Pour in the stock to the pan and simmer for another 5-10 minutes (depending on the size of the shallots) until they are tender when pierced with a sharp knife but still holding their shape. Remove the shallots with a slotted spoon, drain well and pat dry with kitchen paper (you could use the remaining stock later for sauces or in a soup).

Preheat the oven to 190C/375F/Gas 5. Unroll the pastry and cut out a 25cm/10in circle, using a large plate as a template (don't worry if some of the edges the pastry sheet fall a bit short). Chill until ready to use.

Melt the remaining knob of butter in a 23cm/9in ovenproof frying pan (preferably non-stick). Add the shallots and toss until well coated and heated through. Sprinkle over the sugar and cook for a minute or two until caramelised, tossing constantly. Then sprinkle over the vinegar, toss again until well coated and remove from the heat.

Season the shallots generously. Top with the pastry, tucking the edges down the side of the pan. Bake for about 30 minutes until well risen and golden brown. Leave for a few minutes before loosening the sides with a knife and inverting on to a flat plate. Serve warm or cold, cut into slices with some of the salad.

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