Beer and onion tarte tatin with goat’s curd
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4 as a starter
Ingredients
- 100g caster sugar
- 50g unsalted butter
- 200ml stout
- 20g black treacle
- 1 tbsp vegetable oil
- 500g round shallots, peeled and halved through the root
- 320g all-butter puff pastry
- a small handful flat-leaf parsley, finely chopped
- 250g goat's curd
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.