Tatin of Shallots with Goat’s Cheese

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

Ingredients

  • 250g puff pastry
  • 50g butter
  • 300g peeled whole round shallots
  • salt and pepper
  • 250ml vegetarian port
  • 10g Dijon mustard
  • 10g honey
  • 10ml white wine vinegar
  • 50ml olive oil or hazelnut oil
  • 100g vegetarian goat’s cheese
  • 50g whole blanched toasted hazelnuts or walnuts
  • 50g wild rocket

How To Cook

  1. Roll out the puff pastry to a 25cm round. Add 50g of the butter to a 20cm non-stick pan and allow to melt, then add the peeled shallots and season.
  2. Cook on top of the stove gently until the shallots are ¾ cooked. Add the port to the hot pan until all of the port has evaporated. Take the pan off the heat and allow the shallots to go cold.
  3. Cover with the pastry and tuck the pastry down the sides of the pan to completely obscure the shallots from your vision. Prick a few times with the tip of a small knife.
  4. Cook in a preheated oven at 180C/350F/Gas 4 for 20–25 minutes. Next, make your vinaigrette by mixing the mustard, honey and vinegar together. Then slowly add in the oil to ensure the vinaigrette comes together.
  5. Remove the pan from the oven and allow to settle for five minutes before turning out on a dish. Serve with the goat’s cheese, hazelnuts, vinaigrette and rocket.
    6. http://www.ukshallot.com
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Tatin of Shallots with Goat’s Cheese
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 250g puff pastry
  • 50g butter
  • 300g peeled whole round shallots
  • salt and pepper
  • 250ml vegetarian port
  • 10g Dijon mustard
  • 10g honey
  • 10ml white wine vinegar
  • 50ml olive oil or hazelnut oil
  • 100g vegetarian goat’s cheese
  • 50g whole blanched toasted hazelnuts or walnuts
  • 50g wild rocket
    How to Cook
  1. Roll out the puff pastry to a 25cm round. Add 50g of the butter to a 20cm non-stick pan and allow to melt, then add the peeled shallots and season.
  2. Cook on top of the stove gently until the shallots are ¾ cooked. Add the port to the hot pan until all of the port has evaporated. Take the pan off the heat and allow the shallots to go cold.
  3. Cover with the pastry and tuck the pastry down the sides of the pan to completely obscure the shallots from your vision. Prick a few times with the tip of a small knife.
  4. Cook in a preheated oven at 180C/350F/Gas 4 for 20–25 minutes. Next, make your vinaigrette by mixing the mustard, honey and vinegar together. Then slowly add in the oil to ensure the vinaigrette comes together.
  5. Remove the pan from the oven and allow to settle for five minutes before turning out on a dish. Serve with the goat’s cheese, hazelnuts, vinaigrette and rocket.
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