A fantastic vegetarian dish with a flavoursome twist on the French classic. Best enjoyed with a simple green leaf salad.
500g plum tomatoes
350g banana shallots
1 red chilli
deseeded and finely sliced
320g puff pastry sheet
2 tbsp thyme leaves
2 tbsp balsamic vinegar
1 tbsp muscovado sugar
2 tbsp olive oil
100g feta cheese (optional)
1Preheat oven to 200°C/180°C fan assisted/Gas mark 6. Place 5 shallots in a heatproof bowl and cover with boiling water for 10 minutes. Peel, halve lengthways and carefully trim the ends
2Roll out the pastry and cut a circle 1cm wider than the skillet. Store in the fridge until needed
3Heat the oil in a skillet over a low-medium heat. With the remaining shallots, finely slice lengthways and add to the pan. Cook for 10 minutes until they become softened and slightly caramelised. Add the chilli, 1 tbsp. thyme leaves and balsamic vinegar and cook for a further 3 minutes. Transfer the shallots into a bowl and set aside
4Add the halved shallots to the skillet, cut side up and cook for 3 minutes, then invert them and arrange in a circle, add the tomatoes. Distribute the shallot mix over the top and spinkle with sugar and remaining thyme. Lay the sheet of pastry over the top and tuck the edges. Place in the oven for 25-30 minutes until risen and golden
5Leave the tarte tatin in the skillet to settle for 5 minutes then turn out onto a plate. Crumble over the feta cheese and serve warm.
A fantastic vegetarian dish with a flavoursome twist on the French classic.
Best enjoyed with a simple green leaf salad.