Roasted shallot tart tartin with thyme & balsamic recipe
700gs shallots, peeled, trimmed and cut in half or quarters depending on size
A few sprigs of thyme
3 Tbsp sugar (omit and replace with 1 Tbsp butter if you are wanting a more savoury tartin)
3Tbsp balsamic vinegar
2 Tbsp water
4 – 5 sprigs of thyme
1 x 250g ready-made butter puff pastry
sea salt and pepper
goats cheese pecorino or Parmesan to serve (or other similar)
Preheat the oven to 180C / 350 F and toss the cut shallots with a little olive oil and a few thyme leaves. Season with salt and pepper and roast for 35 – 40 minutes.
When the shallots are roasted, heat a medium-sized pan (I used a 26cm ovenproof frying pan) and add the sugar, balsamic vinegar & water. Cook until it starts bubbling. Remove it from the heat and scatter over a few sprigs of thyme, as well as leaves from about 2 sprigs. Arrange the slices roasted shallots evenly & snugly (cut side facing down) over the bottom of the pan.
Place the puff pastry over the shallots and tuck the edges lightly down the sides. Bake in the oven for 20 minutes until golden brown.
Remove the tart from the oven, allow it to cool slightly and then invert it over a large plate. Shave goats cheese Pecorino, Parmesan or crumble goats’ cheese over the top and serve.