Patricia Michelson

Tatin of Caramelized Shallots and Persillé du Marais

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Preparation info
  • Serves

    2–4

    • Difficulty

      Easy

Appears in
Cheese: The World's Best Artisan Cheeses, a Journey Through Taste, Tradition and Terroir
Cheese

By Patricia Michelson

Published 2010

  • About

We make dozens of versions of this tatin simply because they are so easy and quick to prepare. Tiny tatins make great canapés or appetizers, while larger ones – the size of a side plate – can be served as a lunchtime dish or first course; they’re rather like a posh pizza!

Ingredients

  • 200 g (7 oz ) ready-made puff pastry
  • Flour, for dusting
  • 100

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Roll out the pastry on a lightly floured work surface to fit snugly into a 15 cm (6 in) ovenproof frying pan or skillet; set aside in a cool place.
  2. Melt the butter in the pan and when foaming add the shallots, the