Shallot Tarte Tatin With Goats Cheese Recipes

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CARAMELISED SHALLOT, THYME AND GOATS CHEESE TARTE TATIN



Caramelised Shallot, Thyme and Goats Cheese Tarte Tatin image

Yield 8

Number Of Ingredients 9

20-25 French red shallots
60g unsalted butter
1/4 cup brown sugar
1 tablespoon thyme leaves
salt and pepper, to taste
2 tablespoons balsamic vinegar (good quality)
1 sheet all-butter puff pastry (I use the Careme brand)
50g Goats cheese
Thyme sprigs, to serve

Steps:

  • Preheat oven to 200° Celsius (400° Fahrenheit). Peel the shallots, and then top and tail them and set aside. Heat an 25cm (10'') ovenproof frypan over medium heat. Add the butter and sugar and stir till butter has melted and the sugar dissolved. Add the thyme leaves and season with salt and pepper. Place the shallots in the pan tail side down, packing them in until they completely cover the base of the frypan and turn the heat down to low and simmer for 25-30 minutes until the shallots are soft. Pour in the balsamic vinegar, swirl the pan to distribute and continue to simmer for 2 minutes an remove from the heat. Cut a circle of pastry a little larger than the pan and cover the shallots with the pastry, ensuring the you tuck the edges in around the shallots (this will help to hold all the juices in when you turn out the tart). Place in the oven and bake for 20 minutes or until the pastry is golden. Set aside for 5 minutes to cool slightly and then gently turn the tarte tatin by placing your serving dish over the top of the pastry and gently inverting. Top with crumbled goats cheese and fresh thyme sprigs.

SHALLOT TARTE TATIN WITH WHIPPED GOATS' CHEESE AND WATERCRESS



Shallot tarte tatin with whipped goats' cheese and watercress image

Transform shallots into something special with a caramelised tarte tatin. For this recipe you will need four blini pans.

Provided by Paul Ainsworth

Categories     Main course

Yield Serves 4

Number Of Ingredients 19

10 banana shallots, cut into round circles about a 1cm/½in thick
2 tbsp olive oil
50g/1¾oz butter
50ml/2fl oz sherry vinegar
50ml/2fl oz dry Madeira
100ml/3½fl oz chicken stock
20g/¾oz fresh thyme, leaves picked
500g/1lb 2oz ready-made all-butter puff pastry
plain flour, for dusting
sea salt and white pepper
100g/3½oz caster sugar
1 tbsp balsamic vinegar
45g/1½oz butter, chilled and cut into cubes
200g/7oz goats' cheese, preferably Dorstone or Tymsborough goats' cheese, at room temperature, cut into small pieces
200ml/7fl oz single cream
1 unwaxed lemon, zest and juice only
1 bunch fresh watercress
50ml/2fl oz extra virgin olive oil
50g/1¾oz chives, snipped

Steps:

  • Season the shallots lightly with salt and white pepper. Heat a large frying pan over a medium heat. Add the oil and the butter and cook until foaming. Add the shallots and cook until caramelised.
  • Drain off the butter and return the shallots to the heat. Add the vinegar and cook until it has evaporated. Add the Madeira and cook until it too has evaporated.
  • Add a little chicken stock, reduce to a simmer and place some parchment on top. Gently cook until the shallots are getting a little soft. Remove from the heat and leave to rest and suck up all the flavours.
  • For the balsamic caramel, put the sugar in a saucepan. Add a little water and stir so it's like a paste. Slowly bring to the boil (CAUTION: boiling sugar is extremely hot. Handle very carefully.). The liquid will boil clear and very slowly it will start to turn amber.
  • When the sugar syrup is golden, remove from the heat and at arm's length add the balsamic. Leave for a few moments, then whisk in the butter until the sauce has a butterscotch consistency. Season with salt and pepper and taste; it may take a little more balsamic to cut the sweetness and a little more seasoning. Set aside.
  • For the whipped goats' cheese, put the cheese in a food processor with the paddle attachment and turn the processor on to slow. Add a little cream just to lighten the consistency (you may not need it all). Add a little lemon juice to taste (reserve the zest for garnish). Spoon into a bowl and cover with cling film, then set aside.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Spoon the caramel into four blini pans to lightly cover the bottom of each pan. Add some thyme to each pan, then add the shallots.
  • Roll the pastry on a lightly floured surface to 3mm thick and cut out four circles just larger than the blini pans. Place the pastry over the shallots and, using the end of a spoon, push it into them all the way around. Make a small hole in the middle. Bake for 20-30 minutes, or until cooked through.
  • Leave the tarts for 10 minutes to soak up all that wonderful flavour. While they are still warm, turn them out onto a plate and serve with a spoon of the goats' cheese in the middle of each tart. Top with watercress, a little olive oil, the lemon zest and chives.

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PEAR AND SHALLOT TARTE TATIN WITH WHIPPED GOAT CHEESE RECIPE
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  • Preheat oven to 400°F. Cut pears lengthwise into sixths. Toss together pears, shallots, olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper on a rimmed baking sheet.
  • Combine sugar and 2 tablespoons vinegar in a 2-quart (11-inch) ceramic tarte Tatin pan over low, and cook, without stirring, swirling pan occasionally, until mixture is light golden brown, 12 to 15 minutes.
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