Shallot Tatin with Goat's Cheese, Rocket and Aged Balsamic Dressing
- 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
- 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.
- When the desired colour has been achieved add the butter gradually whisking continuously until all the butter has been completely melted.
- Add the cheap balsamic to stop the cooking and remove from the heat.
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix the extra virgin olive oil with the aged balsamic and lightly dress the rocket.
- 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.