Shallot & Balsamic Tarte Tatin With Goat’s Cheese
/
Shallot & Balsamic Tarte Tatin With Goat’s Cheese
Recipe By Michael Weldon
Ingredients
10 shallots, peeled
3 tbsp brown sugar
3 tbsp Squeaky Gate classic balsamic vinegar
2 rosemary sprigs
sea salt
black pepper
Squeaky Gate extra virgin olive oil
2 sheets of Coles puff pastry
Garnish
1 packet Coles soft goat’s cheese
Method
Heat an oven safe frypan over a medium high heat, add a splash of olive oil and the shallots. Cook cut side up to start with then flip and sprinkle over the brown sugar and caramelise both sides of the shallots.
Once caramelized, add in the balsamic vinegar. Sprinkle over the rosemary leaves. Season with salt and pepper. Remove from the heat and allow to cool.
Preheat an oven to 180 degrees (C).
Place a sheet of puff pastry over the shallots. Tuck in the pasty around the frying pan.
Place into the oven and cook for 25 - 30 minutes until the pastry is puffed and golden.
Once cooked, turn out the tart tartan onto a serving platter. Top with the crumbled goats cheese and extra black pepper. Cut into wedges and enjoy.
