Shallot tarte tatin

A classic French tarte tatin, but in a savoury version with shallots. The shallots caramelise gently in butter, brown sugar and balsamic until glossy and dark. A layer of puff pastry goes on top and after the oven you flip the whole thing over: pastry underneath, sweet shallots on top. Lovely as a starter, a drinks snack or a light main with a fresh salad.

Ingredients

• 1 sheet of puff pastry, defrosted
• 500 g shallots (peeled and halved lengthways)
• 3-4 tbsp oil or unsalted butter
• 2 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper

Garnish: crème fraîche and chives

Method

1. Preheat the oven to 200 °C. Peel the shallots and cut them in half lengthways.
2. Take an oven-proof frying pan of about 25 cm and heat the oil or butter in it over medium heat. Stir in the brown sugar and balsamic vinegar until the mixture starts to bubble and the sugar has dissolved.
3. Arrange the shallots in the pan, cut side down. Pack them together so the whole base is covered. Sprinkle with the thyme, pepper and salt. Let them cook undisturbed for about 10-12 minutes, until the shallots are tender and the liquid has reduced to a thick, glossy syrup.
4. Roll out the puff pastry and cut out a circle that's just slightly larger (about 2.5 cm) than the diameter of your pan. Lay the pastry over the shallots and carefully tuck the edges into the pan so they 'hug' the shallots. Prick holes in the top with a fork so the steam can escape. Place the pan in the oven.
5. Bake the tart for 25-30 minutes until golden and cooked through.
6. Important: let the tart rest in the pan for 5 minutes after baking (don't skip this step!).
7. Run a knife or spatula around the edges to release the tart. Place a large flat plate over the pan and flip the tart over in one swift movement. Garnish with crème fraîche and chives. Slice and enjoy!