Shallot Tarte Tatin With Goat's Cheese

James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite

• Cooking Time Prep 40 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4 - 5

Nutrition per serving

• Kcalories

  603

• Protein

  14g

• Carbs

  39g

• Fat

  45g

• Saturates

  20g

• Fibre

  3g

• Sugar

  16g

• Salt

  1.56g

Ingredients

• 600g shallots
• 2 tbsp olive oil
• 25g butter
• 4 tbsp balsamic vinegar
• 2 tbsp demerara or soft light brown sugar
• 4 thyme sprigs
• 375g sheet puff pastry
• 100g-140g goat's cheese, sliced into rounds (we used 140g)

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
2. Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
3. Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
4. Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.

Categories: Courses, Dinner Party, Vegetarian