Individual shallot tatins

Individual shallot tatins

By
From
Leiths How to Cook
Makes
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1/2 quantity Puff pastry
extra flour, to dust

For the filling

Quantity Ingredient
6-8 banana shallots
50g butter
2 thyme sprigs
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons brown sugar
salt
freshly ground black pepper

Method

  1. Heat the oven to 200°C.
  2. Roll out the chilled pastry on a lightly floured surface to a 3 mm thickness and, using an 12.5 cm plain pastry cutter, cut out 4 discs. Place the pastry discs on a baking tray, cover with cling film and place in the fridge to rest while you prepare the shallots.
  3. Blanch the shallots in boiling water for 2 minutes, then remove to a bowl and leave to cool. Peel and cut into round slices, 1.5 cm thick, keeping the layers intact.
  4. Melt the butter in a large non-stick frying pan over a low to medium heat, add the shallots and cook gently until starting to brown. Turn them over carefully, keeping the slices intact, and cook gently over a low heat on the other side until tender, about 10–15 minutes.
  5. Pick the thyme leaves from the sprigs and add to the shallots with the balsamic vinegar and sugar. Increase the heat to medium and cook for 5–6 minutes until the sugar has melted, taking care it doesn’t burn. Season with salt and pepper.
  6. Remove from the heat and divide the shallots and juices between 4 individual tatin tins or 10 cm flan tins (not loose-based).
  7. Place a disc of chilled pastry over each tin, tucking the sides down around the shallots. Place the tatins on a baking sheet and bake on the top shelf of the oven for about 15 minutes until the pastry is risen, golden and cooked.
  8. Remove from the oven and set aside for 1–2 minutes, then invert a plate over each and carefully turn them out, protecting your hands from any hot syrup. Serve hot with a salad. These also go well with duck breasts.
Tags:
Leiths School of food and wine
cookery course
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