Shallot tarte Tatin with marinated goat’s cheese

AT A GLANCE

  • Serves 4 people

  • 250 gm good-quality butter puff pastry
  • 30 ml vegetable oil
  • 28 golden shallots
  • 100 gm caster sugar
  • 75 gm unsalted butter, plus extra, melted, for brushing
  • 25 ml red wine vinegar
  • 1 egg yolk, lightly beaten
  • 100 gm marinated goat’s cheese, crumbled
  • To serve: baby rocket and vincotto
  •  
  • Onion jam
  • 25 ml olive oil
  • 2 garlic cloves, finely chopped
  • 50 gm unsalted butter, coarsely chopped
  • 500 gm Spanish onions (about 5), thinly sliced
  • 2 tbsp thyme leaves, finely chopped
  • 65 gm caster sugar
  • 60 ml (¼ cup) balsamic vinegar
01   For onion jam, heat a large saucepan over medium heat. Add olive oil and garlic and stir occasionally until starting to caramelise (3-5 minutes). Add butter, onion and thyme, increase heat to medium-high and stir frequently until onion begins to collapse (7-10 minutes). Add sugar and stir frequently until onion caramelises (2-3 minutes). Add vinegar, reduce heat to low and stir occasionally until jammy (35-40 minutes). Season to taste, cool and refrigerate. Makes 250ml.
02   Preheat oven to 190C. Cut four 10cm-diameter rounds from puff pastry. Place on a baking paper-lined oven tray, prick with a fork and refrigerate until required.
03   Heat a wide frying pan over medium-high heat, add vegetable oil, then shallots and stir occasionally until golden (6-8 minutes). Add sugar and cook until starting to caramelise (3-5 minutes). Add butter and stir occasionally until deep caramel (3-4 minutes). Add vinegar, reduce heat to low, season to taste and cook until shallots are soft (7-10 minutes). Cool slightly, then remove shallots from caramel with a slotted spoon. Strain caramel through a fine sieve and reserve shallots and caramel separately at room temperature.
04   Brush four 9cm-diameter non-stick pie tins with melted butter and refrigerate until butter sets (5-7 minutes). Add 1 tbsp caramel to each tin, top with a single layer of shallots, then add 2 tbsp onion jam (see note) and finish with a piece of puff pastry, pressing lightly and tucking in edges. Brush with egg yolk and bake until golden and crisp (12-15 minutes). Cool for 5 minutes, loosen edges with a small knife, invert and brush with remaining caramel. Scatter goat’s cheese, vincotto and rocket to the side and serve immediately.
Note Remaining onion jam will keep refrigerated in an airtight container for 1-2 weeks.

Recipe:

HALF MOON, MELBOURNE

Photography:

JASON LOUCAS

Styling:

EMMA KNOWLES

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