Shallot tarte tatin with watercress salsa verde
Serves: 4
  • 300g shallots
  • 2 tbsp olive oil
  • 15g butter
  • 2 tbsp balsamic vinegar
  • 1 tbsp light brown soft sugar
  • 2 sprigs thyme
  • 150g puff pastry
  • 200g cherry vine tomatoes
  • 75g soft goat’s cheese
  • flour for dusting
  • salt and pepper
  • For the salsa verde:
  • ½ clove garlic, finely chopped
  • 15g watercress, chopped
  • 10g mint leaves, chopped
  • 10g basil leaves, chopped
  • 10g capers, drained
  • 10g cornichons, chopped
  • ½ sheet nori seaweed, chopped
  • 1 tsp Dijon mustard
  • ½ tbsp red wine vinegar
  • 3-4 tbsp extra virgin olive oil
  • salt and pepper
  1. Preheat oven to 180C/Gas 4.
  2. To peel shallots, put in a bowl, cover with boiling water and leave for 10 mins.
  3. Drain, peel and trim off roots.
  4. Heat butter and 1 tbsp olive oil in a frying pan over a medium-low heat.
  5. Add shallots and a pinch of salt, cook for 10-15 mins or until softened and lightly browned.
  6. Stir in vinegar, sugar and the leaves from 1 sprig of thyme.
  7. Cook for 2 mins and remove from heat.
  8. Take two 10cm tart tins, preferably without loose bases, and scatter remaining thyme leaves inside.
  9. If using loose-based tins line with greaseproof paper to prevent liquid running out of the bottom.
  10. Split shallots evenly between the two tins and tip in the sticky sauce.
  11. Dust a work surface with flour and roll out the pastry to the thickness of a £1 coin.
  12. Cut out two 12cm diameter rounds and carefully place each on top of the tart tins, tucking in the edges.
  13. Bake for 20-25 mins or until pastry is golden and leave to rest in the tins for 5 mins.
  14. Place the vine tomatoes on a baking tray, drizzle over 1 tbsp olive oil, season with salt and pepper and roast in the oven for 8-10 mins.
  15. Mix the salsa ingredients together, turn out the tarts and serve warm with goat’s cheese, the roasted tomatoes on the vine and a good drizzle of the salsa verde.
Recipe by appetite magazine at