Shallot and goat’s cheese tatin
Serves 4
Author: appetite kitchen
Ingredients
- 250g puff pastry
- 50g butter
- 300g peeled shallots
- salt and pepper
- 250ml port
- 10g Dijon mustard
- 10g honey
- 10ml white wine vinegar
- 50ml olive oil or hazelnut oil
- 100g goat’s cheese
- 50g whole blanched toasted hazelnuts or walnuts
- 50g wild rocket
Method
- Roll out the puff pastry to 25cm round.
- Add the butter to non-stick pan and allow to melt, then add the peeled shallots and season with the salt and pepper.
- Cook until the shallots are ¾ cooked.
- Add the port to the hot pan and cook until the port has evaporated.
- Allow the shallots to go cold.
- Cover with the pastry, tucking it down the sides of the pan to completely obscure the shallots.
- Prick a few times.
- Cook in a pre-heated oven at 180C for 20–25 mins.
- Make vinaigrette by mixing the mustard, honey and vinegar together.
- Slowly add in the oil to ensure the vinaigrette comes together and emulsifies.
- Allow to settle for 5 mins before turning out on to your chosen service dish.
- Crumble over the goat’s cheese, the toasted hazelnuts, spoon around the vinaigrette and scatter over the wild rocket.
