SHALLOT TARTE TATIN WITH GOAT'S CHEESE
James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite
Provided by James Martin
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
- Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
- Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
- Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.
Nutrition Facts : Calories 603 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.56 milligram of sodium
SHALLOT TARTE TATIN
Vegetarians will love you for giving them something that is not pasta, rice or an omelette, and this can be relished by everyone
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 7
Steps:
- Put the shallots in a large bowl and pour over boiling water to cover. Leave for 5 mins, then drain and peel. Cut the shallots in half (some will naturally break into two sections).
- Heat the oil and butter in a frying pan, add the shallots and fry gently for 10 mins, until they are softened and lightly browned. Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across. Leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin. Put one piece of pastry over the shallots. Sprinkle evenly with cheese and cover with the second piece. Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.
- Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.
Nutrition Facts : Calories 510 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.18 milligram of sodium
SHALLOT TARTE TATIN
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Categories Bon Appétit Tart Shallot Parmesan Arugula Christmas New Year's Eve Phyllo/Puff Pastry Dough Mushroom Cheese Side Vegetarian Dinner
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool. Remove any leathery outer layers.
- Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
- Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 minutes.
- Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.
- Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.
SHALLOT TATINS WITH GOAT'S CHEESE
Gordon Ramsay's sophisticated starter is fabulously buttery and crisp - serve before his Stir fry of duck
Provided by Gordon Ramsay
Categories Dinner, Starter
Time 1h15m
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat the oven to fan 90C/conventional 110C/gas ¼. Halve the plum tomatoes lengthways and place, cut-side up, in a small shallow roasting tin. Trickle over 2-3 tablespoons of the oil, then scatter with the thyme leaves and some seasoning. Roast for about 45 minutes until the tomatoes soften a little, but still hold a good shape. Remove and cool, spooning over some of the roasting juices.
- While the tomatoes are roasting, blanch the shallots in boiling water for half a minute or so, then drain and cool under cold running water. Peel off the skins and trim the root ends. Also peel off any tough inner skins and cut any larger shallots in half so they are all roughly the same size.
- Heat all but 1 tbsp of the remaining oil in a large frying pan and toss in the shallots, stirring to coat in the oil. Sauté over a medium heat for 15-20 minutes or until they become tender and begin to turn mid-golden in colour. Add the rosemary, season and cook for another 5 minutes. Remove from the heat and leave to cool.
- Sprinkle the sugar and 2 tbsp water into a smaller frying pan and leave to stand for about 3 minutes. Put the pan over a low heat, shaking occasionally to mix the melting sugar and stirring gently. When all the sugar has dissolved, turn up the heat and cook to mid-golden brown.
- Remove from the heat and mix in first the butter and then the vinegar. Take care as this might spit a bit - you should be left with a nice syrup. Toss in the shallots and tomatoes and stir lightly to coat.
- Now stand eight 150ml ramekins on a metal baking sheet. Drain the shallots and tomatoes in a colander, saving the syrup, then divide them between the ramekins and set aside to cool.
- Cut the pastry into 4 oblong pieces on a lightly floured board. Roll out each one very thinly, then cut out two 9-10cm discs from each piece (the discs should be about 1cm larger than the diameter of the ramekins). Pick each piece up and press the edges gently between your fingertips to make the pastry thinner. Do not prick. Lay a pastry disc on top of each ramekin, then tuck the edges of the pastry down inside, between the tomatoes and shallots and the sides of the dishes, using the handle of a teaspoon to help. Press down lightly. (The tarts can now be chilled for up to 24 hours until ready to bake.)
- Preheat the oven to fan 200C/conventional 220C/gas 7. Bake for about 18-20 minutes until the pastry tops are crisp and mid-brown. Remove and cool for 5 minutes (the sugar will be very hot otherwise). Meanwhile, gently reheat the reserved syrup from the tomatoes and shallots with the remaining 1 tbsp olive oil.
- Loosen the pastry edges with a small knife and carefully upend each ramekin on to a small plate. Cut the goat's cheese into 8 thin slices (discarding the rind ends), dipping your knife into a cup of hot water in between each slice. Put one slice on top of each tatin, drizzle over the warm syrup and garnish with little basil leaves. Serve warm.
Nutrition Facts : Calories 418 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
More about "shallot tarte tatin with whipped goats cheese and watercress food"
PEAR AND SHALLOT TARTE TATIN WITH WHIPPED GOAT …
From foodandwine.com
범주 Breakfast소요 시간 2시간 15분
- Preheat oven to 400°F. Cut pears lengthwise into sixths. Toss together pears, shallots, olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper on a rimmed baking sheet. Spread in a single layer, with shallots cut sides up. Bake in preheated oven until shallots and pears are just tender, about 25 minutes. Set aside.
- Combine sugar and 2 tablespoons vinegar in a 2-quart (11-inch) ceramic tarte Tatin pan over low, and cook, without stirring, swirling pan occasionally, until mixture is light golden brown, 12 to 15 minutes. Increase heat to medium-low, and swirl in butter, 1 teaspoon salt, and remaining 1/4 cup vinegar. Continue cooking caramel, stirring often with a wooden spoon, until very thick, foamy, and amber colored, 7 to 9 minutes. Remove from heat.
- Immediately arrange shallots, cut sides down, in a single layer across caramel in bottom of pan. Nestle pear slices, cut sides down, in any empty spaces. (It will be a tight fit; bottom of pan should be packed.) Sprinkle with lemon zest. Prick pie dough in several places with a fork. Place dough over pear-shallot mixture, tucking edges into pan so it fits snugly around mixture. Bake in preheated oven until golden brown, 28 to 32 minutes. Let cool in pan 20 minutes.
- Beat goat cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. With mixer running on medium-high speed, gradually stream in heavy cream, beating until mixture is light and fluffy, about 1 minute, stopping to scrape sides of bowl as needed.
CARAMELISED SHALLOT TART TATIN WITH ROASTED GARLIC AND …
From irishtimes.com
서빙 4범주 Lunch
SHALLOT TARTE TATIN WITH GOATS CHEESE - DELICIEUX
From delicieux.eu
CARAMELISED SHALLOT, THYME AND GOATS CHEESE TARTE …
From chewtown.com
GOATS' CHEESE AND SHALLOT TARTS RECIPE - BBC FOOD
From bbc.co.uk
SHALLOT TARTE TATIN WITH WHIPPED GOATS CHEESE AND WATERCRESS …
From cooking-guide.com
LUCY REW'S SHALLOT TARTE TATIN WITH WHIPPED GOATS …
From nomad-chefs.com
SHALLOT & BALSAMIC TARTE TATIN WITH GOAT’S CHEESE
From farmtofork.com.au
SHALLOT TARTE TATIN RECIPE | BON APPéTIT
From bonappetit.com
GOATS' CHEESE AND SHALLOT TARTE TATIN WITH SALAD - BBC
From bbc.co.uk
SHALLOT TARTE TATIN WITH MARINATED GOAT’S CHEESE
From gourmettraveller.com.au
SHALLOT TARTE TATIN WITH GOAT’S CHEESE, ROASTED
From clairejustineoxox.com
SHALLOT TARTE TATIN WITH WATERCRESS SALSA VERDE
From watercress.co.uk
MINI TARTE TATINS WITH CARAMELIZED SHALLOTS AND GOAT …
From jamiegeller.com
SHALLOT TARTE TATIN WITH GOAT’S CHEESE, ROASTED CHERRY …
From tasteoffrancemag.com
SHALLOT TARTE TATIN WITH GOAT'S CHEESE RECIPE | RECIPES.NET
From recipes.net
SHALLOT TARTE TATIN WITH GOATS' CHEESE RECIPE - BBC FOOD
From test.bbc.co.uk
GOAT CHEESE TARTE TATIN WITH SHALLOTS RECIPE - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love