Shallot tarte tatin with watercress salsa verde
Author: The Watercress Company
- 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
- Preheat oven to 180C/Gas 4.
- To peel shallots, put in a bowl, cover with boiling water and leave for 10 mins.
- Drain, peel and trim off roots.
- Heat butter and 1 tbsp olive oil in a frying pan over a medium-low heat.
- Add shallots and a pinch of salt, cook for 10-15 mins or until softened and lightly browned.
- Stir in vinegar, sugar and the leaves from 1 sprig of thyme.
- Cook for 2 mins and remove from heat.
- Take two 10cm tart tins, preferably without loose bases, and scatter remaining thyme leaves inside.
- If using loose-based tins line with greaseproof paper to prevent liquid running out of the bottom.
- Split shallots evenly between the two tins and tip in the sticky sauce.
- Dust a work surface with flour and roll out the pastry to the thickness of a £1 coin.
- Cut out two 12cm diameter rounds and carefully place each on top of the tart tins, tucking in the edges.
- Bake for 20-25 mins or until pastry is golden and leave to rest in the tins for 5 mins.
- 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.
- 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.