Vino Cotta French Shallot Tart Tatin

Cook Time 1 hour

Servings 4

Ingredients

1 tbsp olive oil 

25g butter 

800g French shallots, peeled and left whole

4 sprigs thyme

2 bay leaves 

2 tbsp vino cotta

1 tbsp caster sugar 

375g store-bought butter puff pastry

100g goat’s cheese, garnish

Salt and pepper

Method

Heat oil and butter in a large pan over a medium-high heat. Add the shallots and herbs with a pinch of salt and toss to coat in the oil. Cook for 5 - 6 minutes until golden in colour and then place the lid on and cook for a further 15 - 20 minutes to soften, tossing regularly. 

Meanwhile, prepare the pastry. Flour a clean surface and roll the pastry so it’s wider than a small oven-safe frypan that is no larger than 22 cm. You can also use a small round tart tin. Place the pan or tin onto the pastry and cut out the round disk of pastry so it’s 2 cm wider than the pan. Cover with baking paper and place into the fridge until ready to use.

Preheat the oven to 190°C.

Once the shallots are almost tender, sprinkle in the sugar and add the vino cotta. Toss to coat and allow to bubble for a minute to thicken into a glaze. Transfer the shallots to the small pan or tin and cover with the pastry. Carefully tuck in the excess pastry under the shallots. Place in the oven and cook for 30 - 35 minutes or until pastry is golden brown.  

Remove and cool for 15 minutes. Place a plate on top of the pan or tin and reverse the pan to demould tart.

Slice and serve with a wedge of goat’s cheese.