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Below are the ingridients that are required to prepare a tasty Shallot-almost-Tatin:
- Prepare 2 tbsp of Demerara sugar.
- Prepare 75 g of butter.
- Prepare 1/2 tsp of dried thyme.
- Use 1/4 tsp of dried rosemary.
- Use 1 tbsp of balsamic vinegar.
- Take of Black pepper.
- Get 500 g of pack of ready-made shortcrust pastry (Only 2/3 – 3/4 of pack is needed).
- Use 400-500 g of shallots, skinned and halved.
Done with the ingridients? Below are the sequences on serving Shallot-almost-Tatin:
- Pre-heat oven time Gas Mark 6 or electric equivalent (probably 180-200 but 170 on a Circotherm)..
- Heat sugar in an ovenproof frying pan until dissolved and sticky..
- Add butter, thyme, rosemary, balsamic vinegar and a little black pepper. Stir and heat for 1-2 minutes until butter is melted and all mixed. Remove pan from heat..
- Place shallots in the frying pan, flat side down..
- Roll out pastry to a circle about 26cm diameter. I only used about 2/3 of the pack so set any surplus aside for other use – e.g. bonus jam tarts – I got 10 out of it!.
- Cover the shallots with the pastry and tuck the edges down inside the frying pan..
- Put frying pan in pre-heated oven for 30 minutes, then remove and allow to rest for 5 minutes..
- Carefully run a knife around the edge of the pastry to loosen then place and hold a large plate on top and invert the pan, lifting to leave the food on the plate..
- Cut into slices and serve with a light salad and perhaps a few new potatoes..
Australian Gourmet Traveller recipe for shallot tarte Tatin with marinated goat's cheese by Half Moon restaurant in Melbourne. Continue cooking and add a little more water if necessary until the shallots are completely cooked through and the balsamic and sugar has become. Try this delicious shallot tatin with goat's cheese recipe plus other recipes from Red Online. This delicious tatin makes an impressive dish and is perfect to serve as a vegetarian main course at a. Shallot tarte tatin with whipped goats' cheese and watercress.
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