This twist on a classic apple dessert gives often-overlooked shallots star billing and makes a stunning vegetarian main course
Prep:25 mins
Serves 4
450g shallot3 tbsp demerara sugar50g butter1 tsp fresh thyme leaves1 tbsp balsamic vinegar or a few grindings of cracked black pepperplain flour, for dusting500g pack puff pastry
STEP 1Heat the oven to 200C/180C fan/gas 6. Pour boiling water over the shallots and leave them until the water cools. (This makes it easier to slip the skins off.) Peel and halve the shallots, then set aside. Put the sugar in a 23cm ovenproof frying pan and heat until it dissolves and you have a sticky caramel. Add the butter, thyme and a splash of balsamic vinegar or cracked black pepper – take care as it will spit.STEP 2Remove the pan from the heat and put all the shallots into the pan, cut-side down. On a lightly floured surface, roll out the pastry and cut out a round 2cm larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it ‘hugs’ the shallots. Place the pan in the oven and cook for 25-30 mins until the pastry is puffed up and golden. Leave to rest for 1 min, then invert the tart onto a plate. Serve with a punchy salad of rocket and goat’s cheese.
