Name: Shallot Tarte Tatin
Yield: Serves 4
Ingredients: 500 g shallots, peeled; 120 ml good-quality balsamic vinegar; 50 g butter; salt and black pepper; small bunch of thyme, tied together tightly with string; 1 x 300 g ready-rolled sheet all-butter puff pastry

A savoury twist on the classic French apple tart, this makes an excellent lunch or supper with a simple green salad and some good sharp cheese (goat’s or other). If you don’t have the right-sized ovenproof frying pan, transfer the cooked shallots to a small greased pie dish or shallow cake tin before topping with the pastry.

Ingredients

50 g butter
500 g shallots, peeled
120 ml

Method

Heat the oven to 200°C/Gas 6.

Heat the butter in a heavy-bottomed ovenproof frying pan (beware wooden and plastic handles!). The shallots will shrink a lot, so the pan might need to be smaller than you’d imagine.

Add the shallots and