Sticky shallot tart

Name: Sticky shallot tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 40 g Essential Unsalted Butter; 800 g Waitrose Echalion Shallots, cut into 2cm-thick rounds; 3 tbsp Essential Balsamic Vinegar; 1½ tbsp caster sugar; 3 sprig/s rosemary; 320 g sheet all-butter puff pastry

An impressive yet easier-than-it-looks puff pastry tart filled with sweet and sticky shallots. Add a shaving of hard goat’s cheese over the top for extra panache.

3.5 out of 5 stars(6) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

40g Essential Unsalted Butter
800g Waitrose Echalion Shallots, cut into 2cm-thick rounds
3 tbsp Essential Balsamic Vinegar
1½ tbsp caster sugar
3 sprig/s rosemary
320g sheet all-butter puff pastry

Method

Heat the butter in a 26-28cm ovenproof frying pan over a medium-high heat. When foaming, add the shallots, packing them tightly in the base of the pan, cut-side down. Fry for 5 minutes, swirling the pan occasionally until golden. Season the tops of the shallots, then carefully turn them using a spoon and fork. Season again, then fry for another 5 minutes.
Preheat the oven to 200°C, gas mark 6. Sprinkle the vinegar and sugar over the shallots, then swirl and cook for 2-3 minutes until syrupy. Take the pan off the heat; cool for 5-10 minutes.
Nestle the rosemary sprigs between the shallots (or pick off the leaves first and just use these, if preferred). If the pastry isn’t wide enough to cover the pan, roll it out a little on its paper, then lay it over the shallots. Use scissors to trim the pastry, leaving enough to tuck in around the side of the pan, encasing the shallots.
Pierce the pastry a few times with a fork, then transfer the pan to the oven. Bake for 20 minutes until crisp and golden. Cool for 5 minutes before carefully turning out onto a plate. Serve with a well-dressed green salad, if liked