Shallot Tarte Tatin

Traditional Tarte Tatin contains apples but the combination of the caramelisation with the puff pastry is something which can apply to lots of different dishes and shallots are a lovely way of bringing this together in a savoury way.

This could be a great vegetarian (or vegan) Christmas lunch or a lovely starter.  It's a piece of cake to make and is fine (even better) served warm rather than hot.

Shallot Tarte Tatin - Serves 1

Ingredients

2 Shallots
1 tsp extra virgin olive oil
15g, 1/2 oz Butter (or use additional oil if avoiding dairy)
1/2 glass red wine
2 tsp brown sugar

Ready rolled puff pastry (use non dairy if liked)

Method

Heat the oven to 200oC, 400F, Gas Mark 6 if cooking through to the end immediately.

Peel and cut the shallots into thick rings.  Heat the oil and butter if using and put in the shallot rings.  Take down the heat slightly to medium and fry gently covering with a large saucepan lid.  Turn over the shallot rings gently, trying not to break them up and fry again on the second side.

When ready take a small approx 10cm / 4inch cake tin and line with non stick baking paper.  Put the shallot in the base of the tin.

Deglaze the frying pan with the red wine, bubble down adding the sugar until thickened with only a tbsp or two left.  Drizzle some over the shallots in the cake tin.

Top with a circle of puff pastry and bake in the oven for approx 15 minutes or until the pastry is cooked.

Leave to cool until warm rather than hot and serve brushing with a little reserved wine glaze if liked.  I served mine with a lovely simple green salad with walnuts and balsamic dressing.

The great thing about tarte tatin is any liquid is in the bottom away from the pastry meaning the pastry is always crisp

I've linked this up to the healthy happy green and natural party hop

Linked up to Friday Frenzy

Linked up to recipe of the week.