SHALLOT TARTE TATIN

I did a double take in the local little supermarket yesterday as the 'pickling onions' looked a lot like banana shallots to me, and so I bought a great big bag of them. I've been wanting to make this Shallot Tarte Tatin (say that quickly after a few G & T's) for some while now, but couldn't find any shallots. Problem now solved. Pickling onions!

I love a bit of upside tart, me. Sweet or savoury, I'm not fussy. Tart tartins are actually quite easy to make and always look spectacular. I used to do a lovely Ina Paarman tomato tart tatin for lunch a life ago. In fact I think we got a bit tired of it I made it so much so time to get it out again for Summer when the tomatoes are in abundance and taste like tomatoes again.

Tart tatins always evoke France to me. I can just see myself sitting on that chair next to the fountain with a glass of Lanson and the crack of petain in the background.

It was also quite nice to eat in Rosetta too.

SHALLOT TARTE TATIN

500g shallots

50g butter

Handful of thyme

Big slug of balsamic vinegar

3 bulbs garlic, finely cut

Black pepper & sea salt

500g pack puff pastry

Method:

1. Preheat oven to 190C 
2. Put shallots in a bowl of boiling water for 5 minutes as this will make peeling the skins easier 
3. After peeling, cut the shallots in half lengthwise
4. Sweat garlic in the butter and then a add the shallots
5. Cook gently until the shallots get a bit of caramelised colour
6. Add 1 cup of water, a big slug of balsamic vinegar (about 1 tablespoon) lots of salt and pepper and most of the thyme which has been chopped fine
7. Simmer the onions for about 10 to 15 minutes until they are almost soft 
8. With a slotted spoon place them carefully in a pyrex pie dish with the cut side facing up
9. Meanwhile roll out the puff pastry with a little bit of flour to stop it from sticking. I always use Woolworth's puff pastry as it really is the best one - so buttery. Roll out adding another 2cm's or so around the edge
10. Carefully drape the pastry over the onions and gently tuck the pastry overlap into the sides of the onion, just like you would a sheet on a bed
11. Put the onion tart in the middle of the oven and cook for about 30 minutes until puffed up and golden brown
12. Let it cool down for a few minutes and then place a plate over it and turn it upside down quickly. Mine came out easily/
13. Sprinkle a few remaining bits of thyme over it, for a bit of colour 

Eat with a copy of Le Monde and a rocket and goats cheese salad. 

Et voila!