Ingredients
- 1tbsp olive oil
- 600g shallots, peeled and chopped into three
- 2 garlic cloves, diced
- 1tbsp butter
- 1tbsp brown sugar
- Salt and pepper
- 1tsp balsamic vinegar
- 1 sheet of puff pastry, defrosted
- 300g goat's cheese
- 1tbsp cream
- ½ lemon, juiced
- 1tbsp balsamic vinegar
- ½tbsp honey
- Prepare the caramelised shallots and garlic. Heat the butter and olive oil in a large ovenproof pan over a medium heat. Add the shallots and minced garlic and cook, stirring occasionally, until they start to soften and caramelise, about 15 minutes.
- Sprinkle the brown sugar over the shallots and season with salt and pepper. Continue cooking for another five minutes until the shallots are golden and caramelised. Pour in the balsamic vinegar and cook for an additional two minutes, until the liquid has reduced. Remove from heat. Allow to cool slightly and then cut a piece of puff pastry the same size as the pan and put on top of the shallots. Bake in a preheated oven for 35 minutes at 190 degrees. Remove from the oven and allow the tart to cool slightly.
- In a mixing bowl, combine the goat’s cheese, cream, salt, lemon juice and pepper. Using a mixer or a whisk, whip the ingredients together until light and fluffy.
- In a small saucepan, combine the balsamic vinegar and honey for the balsamic reduction. Heat over medium heat until the mixture comes to a simmer. Cook for three minutes until the mixture thickens slightly. Serve the Tatin with the goat’s cheese and a drizzle of the balsamic reduction.
