CARAMELISED SHALLOT, THYME AND GOATS CHEESE TARTE TATIN
Yield 8
Number Of Ingredients 9
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
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
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
From foodandwine.com
Category BreakfastPublished Feb 21, 2020Total Time 2 hrs 15 mins
- 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.
- Immediately arrange shallots, cut sides down, in a single layer across caramel in bottom of pan. Nestle pear slices, cut sides down, in any empty spaces.
- Beat goat cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes.
- If needed, carefully loosen edges of tart with a small knife. Invert tart onto a serving platter. Serve immediately with whipped goat cheese.
MINI TARTE TATINS WITH CARAMELIZED SHALLOTS AND GOAT …
From jamiegeller.com
Cuisine FrenchCategory AppetizersServings 12Total Time 1 hr
- Heat a large skillet over medium-high heat; add butter and olive oil, swirling to melt and blend together. Add shallots, honey, herbs, salt, and pepper. Sauté until shallots are golden brown and nicely caramelized, about 7-8 minutes. Add 1 teaspoon balsamic vinegar and continue to cook for another 1-2 minutes. Remove from heat and set aside.
- To prepare the caramel, place sugar and water in a heavy-bottomed small saucepan over medium heat. Swirl the pan to blend; do NOT stir. Cook for about 6-7 minutes, swirling occasionally as the sugar melts and begins to bubble and the mixture begins to gain color. Watch carefully – caramel can burn quickly! When caramel turns a deep amber color and becomes fragrant, immediately remove from heat and add butter and vinegar. The mixture will bubble vigorously. Return to heat and whisk quickly to blend for a minute.
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