Eschalot Tarte Tatin
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Eschalot Tarte Tatin
Ingredient
50g unsalted butter
1 tbs Red Island extra virgin olive oil
1kg shallots, peeled and roughly sliced
6 thyme sprigs, leaves removed
2 garlic cloves, roughly chopped
1 tbs caster sugar
1 tbs balsamic vinegar
1/2 tbs red wine vinegar
1 tbs brandy
2 tsp sea salt flakes
2 tsp cracked black pepper
300ml Red Island extra virgin olive oil
1 bunch sage leaves
1 sheet of puff pastry, thawed
1 egg yolk
50g goats cheese
Method
Preheat the oven to 180 degrees celsius.
In a large heavy-based saucepan, approximately 22cm wide, melt your butter in the olive oil over a medium to low heat, until the butter starts to foam.
Add the shallots, thyme and garlic and sweat down for about 5 minutes stirring occasionally.
Add the sugar, balsamic and red wine vinegar and give the onions a good stir. Reduce the heat to low and continue to cook the onions for another 20 minutes, stirring every few minutes so the onions don’t stick. Season with salt and pepper if needed.
Whilst the onions are cooking down, heat your canola oil in a small saucepan to 180 degrees celsius. Throw your sage leaves into the oil and cook until they are crispy. This won’t take long! Drain over some paper towel and set aside to garnish later.
Once the onions have cooked down, place a square piece of pastry over the top, tucking the corners in. Lightly brush the pastry with egg yolk. Bake in the oven for 15 minutes or until the pastry is golden and crispy.
Turn out onto the bench and top with the goat’s cheese and crispy sage.
Recipe by Andy Allen
