Beer and onion tarte tatin with goat’s curd
Serves 4 as a starter
Easy
Total time:
+ chilling
This next level onion tarte tatin is easy to make and will make an impressive dinner party starter. The recipe comes from Kudu restaurant in Peckham where head chef Patrick serves this dish as one of the small plates – we’ve made it a little bigger for sharing at home. He also garnishes the tart with fennel flowers, finely sliced sorrel, and goat’s curd with leek oil
Skip to ingredients
- 100g caster sugar
- 50g unsalted butter
- 200ml stout
- 20g black treacle
- 1 tbsp vegetable oil
- 500g round shallotspeeled and halved through the root
- 320g all-butter puff pastry
- a small handful flat-leaf parsleyfinely chopped
- 250g goat's curd
Nutrition: per serving
- kcal828
- fat52.9g
- saturates29.6g
- carbs62.4g
- sugars35.5g
- fibre4.6g
- protein20.4g
- salt1.5g
Method
step 1
Gently heat the sugar in a deep frying pan, swirling the pan until the sugar is dissolved. Turn up the heat slightly and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until dissolved, then add the stout and treacle, stir to dissolve and reduce until syrupy. Cool.
step 2
Heat the vegetable oil in a 23cm ovenproof frying pan, add the shallots, cut-side down, and cook until deeply caramelised. Scoop out and cool.
step 3
Pour the caramel into the ovenproof frying pan, then put all of the shallots back inside in an even layer, cut-side down. Unroll the puff pastry sheet, roughly cut to a circle the size of the frying pan, and drape over the shallots, tucking it in around the edges, then prick all over with a fork. Chill.
step 4
Heat the oven to 220C/fan 200C/gas 7. Bake for 20 minutes or until the pastry is golden and crisp. Let it stand for 5 minutes before putting a plate over the tart and carefully inverting. Scatter with the parsley and serve with goat’s curd.
