Shallot Tatin with Goat's Cheese, Rocket and Aged Balsamic Dressing

A little complex, but delicious.

Ingredients


  • 200 g goat's cheese
  • 1 pkt ready rolled puff pastry
  • 4 large shallots
  • 80 g sugar
  • 40 g butter
  • 15 ml balsamic vinegar (cheap)
  • 100 g wild rocket
  • for the dressing:
  • 50 ml extra virgin olive oil
  • 15 ml aged balsamic

Method

  1. To make the caramel for the shallot tart, firstly put the sugar into a small saucepan, add one or two teaspoons of water and place on a high heat until it turns to a dark caramel.
  2. When the desired colour has been achieved add the butter gradually whisking continuously until all the butter has been completely melted.
  3. Add the cheap balsamic to stop the cooking and remove from the heat.
  4. Pour the caramel into the base of your tatin moulds, then halve the peeled shallots and place the cut surface facing down into the caramel.
  5. Cut out discs from the puff pastry a little larger in diameter than your cooking moulds and place on top of the shallots, pushing the excess pastry down around the edges, creating a lip.
  6. Pierce a hole in the centre of the pastry before cooking at 160°C for 20-25 minutes until the pastry is golden brown and the shallot is completely soft when pierced with a small knife.
  7. Remove the tatins from the oven. Allow to cool for 5 minutes then carefully turn upside down onto a metal tray, ensuring not to burn yourself with the extremely hot caramel.
  8. Slice the goat's cheese log into 4 slices and place a slice onto each tatin and return to the oven to slightly melt the goat's cheese.
  9. Mix the extra virgin olive oil with the aged balsamic and lightly dress the rocket.
  10. To serve place one goat's cheese and shallot tatin into the centre of your serving plate, top with a small handful of dressed rocket and drizzle around some remaining dressing.




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