Shallot Tarte
Tatin

INGREDIENTS:

For 4 serves

1 sheet puff pastry (found in the fridge at your supermarket)
approx. 6-8 banana shallots, skins removed and roots trimmed, then cut in half lengthways
1 tbsp butter
1 tbsp cane sugar
2 tbsp balsamic vinegar
few sprigs of rosemary (optional)
Few sprigs of thyme
Sea salt and cracked black pepper

DIRECTIONS:

Preheat the oven to 165 degrees °C fan-force.
Unroll your puff pastry and leave it on the baking paper that it came rolled up in. Get your pan and lay it on top of the pastry. Using a small sharp knife use the pan as a stencil and cut a large circle around the pan. Once you have a circle that is the same size as your pan roll it back up in the baking paper and leave it in the fridge until you're ready to use it.
In your pan heat 1 tbsp of butter over medium heat. Add the shallots, cut-side up, making sure you have enough to cover the base. Cook for 3-4 minutes, then sprinkle over the cane sugar. Flip over the shallots using a palette knife – arrange them neatly so the base is covered and there aren’t any gaps.
Turn down the heat to low, then add the balsamic vinegar, the leaves from a few sprig of fresh thyme and rosemary, and let the shallots caramelise for 4-5 minutes. Sprinkle with sea salt and pepper, then turn off the heat.
Carefully lift the chilled pastry and lay it over the pan. Using a wooden spoon so you don’t have to touch the hot metal, quickly and carefully tuck the pastry over the shallots and right into the edges of the pan. Pierce a few holes in the top of the pastry to allow the hot air to escape during the cooking.
Bake the tarte tatin in the oven for 25-30 minutes or until the pastry is lovely and golden. Serve with more fresh thyme and enjoy!