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Echalion Shallot Tarte Tatin with Goat's Cheese and Chicory
400 g medium echalion shallots
1 tbsp olive oil
2 sprigs thyme
1 tbsp unsalted butter
50 g caster sugar
50 ml balsamic vinegar
300 g puff pastry , ready rolled
1 Granny Smith apple
1/4 bunch chives
25 g pine nuts , toasted
75 g goat's cheese
1 tbsp extra virgin olive oil
- Preheat the oven to 200°C.
- Peel and halve the shallots lengthwise. Put a small oven-proof frying pan (20cm diameter) over a high heat and add the olive oil. Place the shallots, cut side down, in the pan and fry for 5 minutes. Pick the leaves from the thyme. Add the butter and season well with salt and pepper then scatter over the sugar and thyme leaves.
- Cook the shallots for another minute then deglaze with the vinegar. Lower the heat to medium and cook for another 5 minutes, swirling the pan every few minutes but not moving the ingredients much.
- Cut the pastry into a disc to match the size of your frying pan. Use a spoon to move the shallots close to each other in the middle of the pan then drape the pastry disc over the shallots. Use the spoon to tuck the pastry edges around the shallots, prick the top of the pastry a few times with a knife and place the pan in the oven to bake for 20-25 minutes.
- Peel the apple and finely dice into cubes. Slice the chicory leaves crosswise. Transfer to a bowl and squeeze over just enough juice from the lemon to coat them. Finely chop the chives and add them to the bowl with the pine nuts. Scoop the goat's cheese into the bowl, drizzle in the oil and mix everything together.
- Remove the cooked tart from the oven and leave to cool for 5 minutes. Place a plate on top of the frying pan and carefully invert to turn the tart out on to the plate. Scatter the apple and goat's cheese salad over the top and serve.
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