Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Caramelised shallot and thyme tatin
Makes 4-6 Starters and mains
Ingredients
- 500g shallots, round or banana
- 65g butter
- 2tbsp olive oil
- 1tbsp muscovado sugar
- few sprigs soft lemon thyme
For the lemon thyme pastry
- 175g self-raising flour
- 2tbsp fresh lemon thyme, chopped
- zest 1⁄2 lemon, plus 2-3tbsp juice
- 75g salted butter, chilled and diced
Method
To make the pastry, whizz the flour, thyme, lemon zest and salt in a food processor for 1 minute. Add 25g butter and pulse until the mixture is like fine breadcrumbs. Add the lemon juice and pulse until it comes together. On a clean work surface, knead gently to a firm dough. Flatten to a disc, wrap in cling film and put in the fridge.
Preheat the oven to 200C/ 400F/Gas 6. Bring the shallots to the boil in a pan of cold water then simmer for 10 minutes, drain well then refresh in cold water. Peel the skins.
Heat 30g butter and oil in a heavy ovenproof frying pan. Fry the shallots gently for 10 minutes, until they begin to colour. Sprinkle with the sugar, season to taste and cook gently for a further 5 minutes until russet brown.
Roll out the pastry on a lightly floured surface into a circle a little larger than the pan. Drape the pastry over the rolling pin and unroll over the shallots, tucking the edges down inside the pan.
Bake for 20-25 minutes, until the pastry is crisp and golden. Remove from the oven and allow to stand in the pan for 5 minutes.
Meanwhile melt the remaining butter in a small pan and, when foaming, add the thyme. Cook for 1-2 minutes. Remove from the heat. Place a large plate over the tart and invert the pan to flip it over. Pour over the buttery thyme and serve warm or cold.
Advertisement