Honey Glazed Shallot Tarte Tatin

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 675g shallots
  • 50g butter
  • 2 tbsp Rowse Pure and Natural Clear Honey
  • 2 tbsp balsamic vinegar
  • a few thyme sprigs
  • salt and freshly ground black pepper
  • 250g puff pastry, defrosted if frozen
  • a little flour for rolling

    • You'll also need

  • a 20cm (8in) frying pan with a metal handle, or a cake tin of the same size

How To Cook

  1. Cut any large shallots in half. Melt the butter in the 20cm (8in) frying pan if you have one. Add the shallots and fry for about five minutes, turning from time to time until just beginning to brown.
  2. Add the honey and vinegar and fry for five minutes, stirring more frequently towards the end of cooking until the shallots are a deep golden. Add the thyme stems and season well. Leave to cool.
  3. Preheat your oven to 200C/400F/Gas 6. If your frying pan handle is not metal, transfer the shallots to a greased 20cm (8in) shallow round cake tin. Otherwise, keep in the pan. Roll out the pastry until a little larger than the pan or cake tin. Lift over the shallots and tuck down the sides of the pan or tin. Make two small slits for the steam to escape.
  4. Bake the preheated oven for 25-30 minutes until the pastry is well risen. Leave to stand for five minutes, cover the pan or tin with a plate, invert then remove the pan leaving the tarte on the plate. Serve warm with your choice of roasted veg for a deliciously unusual Christmas dinner.
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Chunky Vegetable Soup
 0 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Cook Veg Awards 2014
Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

December issue of CookVeg is available now
Supermarket logos Subscribe Today

Recipe-IDEAS

You might also like

Goat’s Cheese, Vanilla and Orange Terrine
No rating - be the first!
Courgette and Mushroom pasta sauce
No rating - be the first!
Mock Sausage Rolls
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Honey Glazed Shallot Tarte Tatin
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 675g shallots
  • 50g butter
  • 2 tbsp Rowse Pure and Natural Clear Honey
  • 2 tbsp balsamic vinegar
  • a few thyme sprigs
  • salt and freshly ground black pepper
  • 250g puff pastry, defrosted if frozen
  • a little flour for rolling
  • [hd]You'll also need[/hd]
  • a 20cm (8in) frying pan with a metal handle, or a cake tin of the same size
    How to Cook
  1. Cut any large shallots in half. Melt the butter in the 20cm (8in) frying pan if you have one. Add the shallots and fry for about five minutes, turning from time to time until just beginning to brown.
  2. Add the honey and vinegar and fry for five minutes, stirring more frequently towards the end of cooking until the shallots are a deep golden. Add the thyme stems and season well. Leave to cool.
  3. Preheat your oven to 200C/400F/Gas 6. If your frying pan handle is not metal, transfer the shallots to a greased 20cm (8in) shallow round cake tin. Otherwise, keep in the pan. Roll out the pastry until a little larger than the pan or cake tin. Lift over the shallots and tuck down the sides of the pan or tin. Make two small slits for the steam to escape.
  4. Bake the preheated oven for 25-30 minutes until the pastry is well risen. Leave to stand for five minutes, cover the pan or tin with a plate, invert then remove the pan leaving the tarte on the plate. Serve warm with your choice of roasted veg for a deliciously unusual Christmas dinner.
Copyright © Maze Media (2000) Limited