Ingredients

  • makes four portions:
  • 24 shallots (approx 5 per portion, depending on size)
  • 4 x 10cm discs jus roll puff pastry
  • 2 plum tomatoes
  • 2 courgettes
  • 20 g butter
  • 20 ml sunflower oil
  • salsa verde
  • (4 portions)
  • 15 g flat leaf parsley
  • 5 g mint leaves
  • 3 tblsp capers (drained)
  • 6 anchovy fillets (drained)
  • 1 garlic clove (crushed)
  • 1 tsp dijon mustard
  • 0.5 lemon (juiced)
  • 30 ml extra virgin olive oil

Method

  • Sweat shallots in oil and butter until golden brown and roast in the oven until cooked through (approximately 15 mins).
  • Roll Puff Pastry and cut into 11cm discs.
  • Line 10cm non-stick tartlet moulds with puff pastry.
  • Place shallots around the pastry, tightly packed together – approximately six per portion.
  • Bake in the oven for approximately 12 mins at 200°C.
  • Turn out onto a tray and sprinkle with Crozier Blue Cheese, place under the grill for 1 minute – just enough to melt the cheese.
  • To present:
  • Place the Tatin in the centre of the plate.
  • Arrange the courgette and overnight tomatoes alternatively around the plate.
  • Drizzle with Salsa Verde.