Shallot tarte tatin
- 450g pack shallots
- 50g unsalted butter
- 3 tbsp balsamic vinegar
- 3 level tbsp brown sugar
- 2 sprigs of fresh thyme
- 300g Asda Ready to Roll Puff Pastry
- Flour, for rolling out
Pre-heat the oven to 200C/180C Fan/Gas 6. Lightly grease a 20cm shallow (3-4cm deep) round cake tin – make sure it isn't a loose-based tin or the liquid will run out as it cooks.
Put the unpeeled shallots in a saucepan, cover with cold water and bring to the boil. Cover and simmer for 4 minutes. Drain and rinse under cold water until cool enough to handle.
Peel the shallots, leaving just enough of the root end to stop them falling apart.
Melt the butter in a frying pan, add the shallots and cook over a low heat, stirring gently and turning often, for about 10-15 minutes or until they are tender. Take care not to let the butter burn.
Add the vinegar, sugar and thyme, and stir. Cook, stirring occasionally, until the liquid is syrupy and thickened.
Transfer the shallots and juices to the tin and leave to cool slightly for 10 minutes. Roll out the pastry and cut out a 23cm round. Lay it on top of the tin and tuck in the edges.
Bake for about 25 minutes until the pastry has risen and turned golden. Turn out upside down onto a plate to serve.