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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
French shallot tarte tatin with a goat's cheese fondant

French shallot tarte tatin with a goat's cheese fondant

Servings: 4

Ingredients

15 shallots, peeled
2 tbsp NOMU Extra Virgin Olive Oil
3 large garlic cloves, unpeeled and bruised
A few sprigs of thyme
1 tbsp balsamic vinegar
1 tsp sugar
Good quality all-butter puff pastry, store-bought or homemade
125g caster sugar
75g butter
1 tbsp water
NOMU Sea Salt and NOMU Black Pepper

GOAT’S CHEESE FONDANT:
225ml cream
50g soft goat’s cheese
1 leaf gelatine

Directions

Preheat your oven to 200°C.

Place the shallots in a roasting tray with the Olive Oil, garlic and thyme and cover with foil. Roast until the shallots are just cooked but still firm. Remove them from the tray and glaze in a pan with the balsamic vinegar and 1 tsp sugar. Set aside to cool.

Roll the puff pastry out to a 4mm thickness. Use a plate as a guide to cut a 28cm circle. Refrigerate the pastry for 15 minutes.

Place the 125g sugar, butter and water in a 20cm ovenproof pan and cook over low to medium heat until the sugar has dissolved. Bring to a gentle simmer and continue to cook until you have a dark caramel. Remove from the heat and allow to cool slightly before seasoning with Sea Salt and Black Pepper.

Place the roasted shallots neatly into the caramel so that they fit snugly against each other with no gaps in between. Gently place the chilled pastry over the shallots, tucking in the edges. Place in the oven and bake for 25-30 minutes until the pastry is well-risen and golden brown. Remove from the oven and leave to rest for 10 minutes. Cover the pan with a large flat plate and holding the two firmly together invert and gently lift the pan away.

Serve immediately with goat’s cheese fondant.

To make the goat’s cheese fondant, scald 25ml of the cream. Soak the gelatine leaf in cold water until soft then melt into the hot cream. Mix 100ml cream with the goat’s cheese to form a paste and mix into the gelatine cream mixture. Whisk the remaining 100ml cream to stiff peaks and fold into the mixture. Season with Sea Salt.

Divide the mixture into four portions and place each portion in the centre of a piece of cling film. Wrap into a ball, tie a knot and chill in the fridge until set. To serve, snip open the bag and place the fondant on the tart while still hot.

 

Tips: Make individual tarte tatins in a muffin tray or individual tart tins. Simply make the caramel in a small saucepan and pour into the muffin tray.

Ingredients

15 shallots, peeled
2 tbsp NOMU Extra Virgin Olive Oil
3 large garlic cloves, unpeeled and bruised
A few sprigs of thyme
1 tbsp balsamic vinegar
1 tsp sugar
Good quality all-butter puff pastry, store-bought or homemade
125g caster sugar
75g butter
1 tbsp water
NOMU Sea Salt and NOMU Black Pepper

GOAT’S CHEESE FONDANT:
225ml cream
50g soft goat’s cheese
1 leaf gelatine

Directions

Preheat your oven to 200°C.

Place the shallots in a roasting tray with the Olive Oil, garlic and thyme and cover with foil. Roast until the shallots are just cooked but still firm. Remove them from the tray and glaze in a pan with the balsamic vinegar and 1 tsp sugar. Set aside to cool.

Roll the puff pastry out to a 4mm thickness. Use a plate as a guide to cut a 28cm circle. Refrigerate the pastry for 15 minutes.

Place the 125g sugar, butter and water in a 20cm ovenproof pan and cook over low to medium heat until the sugar has dissolved. Bring to a gentle simmer and continue to cook until you have a dark caramel. Remove from the heat and allow to cool slightly before seasoning with Sea Salt and Black Pepper.

Place the roasted shallots neatly into the caramel so that they fit snugly against each other with no gaps in between. Gently place the chilled pastry over the shallots, tucking in the edges. Place in the oven and bake for 25-30 minutes until the pastry is well-risen and golden brown. Remove from the oven and leave to rest for 10 minutes. Cover the pan with a large flat plate and holding the two firmly together invert and gently lift the pan away.

Serve immediately with goat’s cheese fondant.

To make the goat’s cheese fondant, scald 25ml of the cream. Soak the gelatine leaf in cold water until soft then melt into the hot cream. Mix 100ml cream with the goat’s cheese to form a paste and mix into the gelatine cream mixture. Whisk the remaining 100ml cream to stiff peaks and fold into the mixture. Season with Sea Salt.

Divide the mixture into four portions and place each portion in the centre of a piece of cling film. Wrap into a ball, tie a knot and chill in the fridge until set. To serve, snip open the bag and place the fondant on the tart while still hot.

 

Tips: Make individual tarte tatins in a muffin tray or individual tart tins. Simply make the caramel in a small saucepan and pour into the muffin tray.

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