Caramelised Shallot Tart with Goats Cheese
This is a delicious vegetarian recipe from Paul Heathcote for caramelised shallot tart with goats cheese and shallot butter sauce.
This is a great idea for a lunch time meal or a light supper dish, served with a mixed salad and some warm new potatoes. The ingredients for this recipe are based on a tart for one, and can be multiplied up depending on how many you would like to make.
Preparation time: 20 minutes
Cooking time: 25 minutes
Tart of caramelised shallots
5 shallots, peeled
25g brown sugar
100g puff pastry
50g slice soft goats cheese
1 egg, lightly beaten
salt and freshly ground black pepper
Shallot butter sauce
250g butter, diced and chilled
2 shallots, finely chopped
2 tbsp white wine vinegar
2 tbsp white wine
2-3 tsp whipping cream
squeeze of lemon juice
pinch cayenne pepper
1 tbsp chopped chives
salt and freshly ground black pepper
What to do:
Preheat the oven to 200C/Gas 6.
To make the tart, put the shallots in a small pan and cover with water. Bring to the boil and simmer for 2-3 minutes, until they start to soften, but are still firm. Drain and refresh under cold running water and cut in half. Drain on kitchen towel.
Heat the butter in a 12-14cm ovenproof tart tatin pan over a medium heat. Add the sugar and stir over a low heat until dissolved. Simmer for a minute or two, then add the shallots and season with salt and pepper. Remove from the heat and set aside.
Roll the pastry out to a circle 3cm large than the pan. Lay the pastry over the shallots, tucking the edges into the pan. Bake in the oven for 15 minutes, until the pastry is risen and golden. Remove from the oven and set aside for 2-3 minutes.
Turn the tart out on to a baking sheet and place the goats cheese on top. Brush with the egg and return to the oven for a further 2 minutes. Keep warm whilst you make the sauce.
To make the sauce, melt a little of the butter in a small saucepan and add the shallots. Cook for 2-3 minutes, until softened.
Add the vinegar and wine and simmer until reduced by two thirds. Add the cream and bring to the boil. Reduce the heat and whisk in the cold butter. Do not allow the sauce to boil.
Add a drop of lemon juice a pinch of cayenne pepper and season with salt and pepper. Stir in the chives. Serve the tart with a little of the sauce.
There is sufficient sauce for more tarts if required … you can either keep it in the fridge and use it on other things or double the recipe and make more tarts.
Recipe by: www.ukshallot.com
Latest posts by Silversurfer's Editor (see all)
- Freedom and confidence for colostomates - April 23, 2018
- Do you think St George’s Day and St David’s should be made national holidays? - April 23, 2018
- The Queen – her life in pictures as she celebrates her 92nd birthday - April 21, 2018
- Back-Roads Touring brings the small group experience to Asia - April 19, 2018
- Tafika embarks upon an exciting adventure with fellow release-phase orphan, Batoka - April 18, 2018
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!