Shallot tatin with leftover cheese

Shallot tatin with leftover cheese

By
From
Sarah Raven's Complete Christmas
Serves
6
Photographer
Jonathan Buckley

You can make this fantastic tart with onions, but the sweetness of the shallots is what makes this recipe particularly delicious. It’s ideal over Christmas – a brilliant use of all those hard bits of leftover cheese. Serve it with a winter green salad.

Ingredients

Quantity Ingredient
450g shallots
175g soft cheese, such as Brie or Camembert
40g butter
2 tablespoons olive oil
1 tablespoon soft brown sugar
salt
black pepper
500g puff pastry

Method

  1. Preheat the oven to 200ºC.
  2. Peel the shallots, leaving them whole, and cut the cheese into thickish slices. Bring a pan of water to the boil, add the shallots and cook them for 5–7 minutes if they are small and 10 if they are larger. Drain and put to one side.
  3. Heat the butter and oil in an ovenproof pan or a frying pan with a detachable handle. When the butter has melted, sprinkle in the sugar and allow it to dissolve gently before adding the shallots. Season well with salt and pepper and allow the shallots to cook until a rich golden caramel. Remove from the heat.
  4. Roll out the pastry on a floured board to a circle a bit bigger than the pan. Spread the slices of cheese over the shallots and lay the pastry over the top, pressing it down slightly all around the edge.
  5. Bake the tart in the preheated oven for about 25 minutes, or until risen and golden.
  6. Allow to cool a little and then put a large serving plate over the pan and invert it quickly so that the shallots are on the top, with the pastry underneath. Serve the tart warm.
Tags:
Christmas
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