Shallot and Walnut Tarte Tatin

Shallots really are quite the gift. Sweet yet beautifully savoury and they work like a dream with puff pastry and walnuts. A perfect lunch time treat or if you’re hosting, then perhaps this might be one for your guests to enjoy too. Very autumnal and perfect for those gloomy days we know all too well in the UK during the autumnal months.

Ingredients

• 1 puff pastry (jus rol)

• 8 banana shallots (peeled and cut lengthways - remove the root)

• 2 tbsp olive oil

• 3 tbsp brown sugar

• 1/2 tbsp Demerara sugar

• 1 tbsp soy sauce

• 4 tbsp balsamic vinegar

• 4 tbsp walnuts (crushed)

• 1 fresh rosemary sprig

• 2 fresh thyme sprigs

• 1/4 tsp sea salt

• 3 tbsp butter

Method

1. Turn your oven to 180º to preheat.

2. Roll out your pastry on a floured surface until you reach a thickness of 4.5/5mm. Use a pan that isn’t too heavy (in order for you to flip) and cut a circle leaving 2.5cm longer in your diameter (to allow of shrinkage and crust). Once you have your circle of pastry, pop this on to a lined tray and keep in the fridge whilst you cook your onions.

3. Using the same pan, heat up your olive oil on a medium heat and add in your shallots, making sure that the cut side is up and cook just to tender for about 2 minutes. At this point, lower your heat and add in your brown sugar and Demerara sugar followed by your soy, balsamic, butter, walnuts and then your herbs. Cook for about 5 minutes until caramelised, stirring regularly then take off the heat.

4. Remove your pastry from the fridge and lay it gently over the shallot mixture, being careful to tuck in the edges around the pan. Place into the oven. on the middle shelf and cook for 27 minutes. Your pastry should be beautifully golden.

5. Remove from the oven and leave to cool for 5 minutes. Using a large plate on top of the puff pastry with an oven glove to ensure you don’t burn yourself, quickly flip the pan to ensure the Tarte Tatin faces upwards, sprinkle your salt on top and enjoy warm.