Shallot and goat’s cheese tatin


Shallot and goat’s cheese tatin
Serves 4
  • 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
  1. Roll out the puff pastry to 25cm round.
  2. Add the butter to non-stick pan and allow to melt, then add the peeled shallots and season with the salt and pepper.
  3. Cook until the shallots are ¾ cooked.
  4. Add the port to the hot pan and cook until the port has evaporated.
  5. Allow the shallots to go cold.
  6. Cover with the pastry, tucking it down the sides of the pan to completely obscure the shallots.
  7. Prick a few times.
  8. Cook in a pre-heated oven at 180C for 20–25 mins.
  9. Make vinaigrette by mixing the mustard, honey and vinegar together.
  10. Slowly add in the oil to ensure the vinaigrette comes together and emulsifies.
  11. Allow to settle for 5 mins before turning out on to your chosen service dish.
  12. Crumble over the goat’s cheese, the toasted hazelnuts, spoon around the vinaigrette and scatter over the wild rocket.


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