Plum & shallot tarte tatin with goat's cheese

Name: Plum & shallot tarte tatin with goat's cheese
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 40 g unsalted butter; 2 star anise; 6 juniper berries, crushed; 2½ tbsp clear honey; 2½ tbsp balsamic vinegar; 1 tbsp pomegranate molasses; 400 g British plums, halved; 150 g small round shallots, peeled and halved; 2 sprig/s rosemary, leaves picked; 500 g block puff pastry; Plain flour, for dusting; 100 g vegetarian goat's cheese, crumbled

Ravinder Bhogal's savoury take on the classic dessert. This version features a wonderful partnership between plums, goat’s cheese and shallots, which mellow and sweeten as they cook. Serve with dressed salad leaves and toasted hazelnuts, if you like.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves6
CourseStarter
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

40g unsalted butter
2 star anise
6 juniper berries, crushed
2½ tbsp clear honey
2½ tbsp balsamic vinegar
1 tbsp pomegranate molasses
400g British plums, halved
150g small round shallots, peeled and halved
2 sprig/s rosemary, leaves picked
500g block puff pastry
Plain flour, for dusting
100g vegetarian goat's cheese, crumbled

Method

Preheat the oven to 200ºC, gas mark 6. Put a 20cm ovenproof frying pan over a medium heat and melt the butter. Add the spices and fry briefly for 1 minute, then stir in the honey, balsamic vinegar and pomegranate molasses; season. Arrange the plums and shallots cut-side down, squeezing in as many as possible to cover the base of the pan, then sprinkle over the rosemary leaves.
Cook over a medium-low heat, without moving the pan too much, for 8- 10 minutes, or until the plums and shallots are beginning to soften. Once the glaze has thickened and caramelised and is clinging to the plums and shallots, remove the pan from the heat and allow it to cool for 8 - 10 minutes.
On a floured work surface, roll out the pastry and cut out a circle slightly larger than your pan. Cover the caramelised shallots and plums with the pastry, using your fingers to carefully tuck it in at the edges. Bake for 30-35 minutes, or until crisp and golden on the top. Remove from the oven and allow to cool for at least 5 minutes before inverting onto a serving plate. Serve hot or cold, scattered with the goat’s cheese. Take care to avoid the star anise when eating.