Ever since what I am now calling my “great apple tarte tatin revelation”, I’ve been wanting to make a savoury version because the tarte tatin is a seriously spectacular tart for such little effort. The effort to outcome ratio is off the charts so why wouldn’t I add a savoury version to my repertoire (and yours)?
This caramelised shallot, thyme and goats cheese tarte tatin combines so many of my favourite flavours. I’m a massive fan of French shallots as they have such and incredible flavour – especially when roasted. The shallots combined with rich balsamic vinegar (which cooks out to a perfect harmonious sweetness with only a touch of acid) and the brightness and fragrance of goats cheese and thyme, leave you with an utterly delectable and totally impressive tart tatin flavour.
This was served at a weekend away with the girls and was certainly one of the highlights. There was hardly a skerrick of it left, and as the only gluten dish of the weekend, even the gluten-free gal (who was well cared for in the food stakes for the whole weekend) was eyeing it off with desire.
Caramelised Shallot, Thyme and Goats Cheese Tarte Tatin
- 20-25 French red shallots
- 60g unsalted butter
- 1/4 cup brown sugar
- 1 tablespoon thyme leaves
- salt and pepper, to taste
- 2 tablespoons balsamic vinegar (good quality)
- 1 sheet all-butter puff pastry (I use the Careme brand)
- 50g Goats cheese
- Thyme sprigs, to serve
Preheat oven to 200° Celsius (400° Fahrenheit).
Peel the shallots, and then top and tail them and set aside. Heat an 25cm (10'') ovenproof frypan over medium heat. Add the butter and sugar and stir till butter has melted and the sugar dissolved. Add the thyme leaves and season with salt and pepper.
Place the shallots in the pan tail side down, packing them in until they completely cover the base of the frypan and turn the heat down to low and simmer for 25-30 minutes until the shallots are soft. Pour in the balsamic vinegar, swirl the pan to distribute and continue to simmer for 2 minutes an remove from the heat.
Cut a circle of pastry a little larger than the pan and cover the shallots with the pastry, ensuring the you tuck the edges in around the shallots (this will help to hold all the juices in when you turn out the tart). Place in the oven and bake for 20 minutes or until the pastry is golden.
Set aside for 5 minutes to cool slightly and then gently turn the tarte tatin by placing your serving dish over the top of the pastry and gently inverting. Top with crumbled goats cheese and fresh thyme sprigs.