A great starter or main, enjoy this tatin of shallots and port with goats cheese and hazelnut and honey dressing. Shallots are probably one of the most underrated vegetables, not only are they very tasty but they are also good for you. So see what all the fuss is about and go about making this delicious recipe today.
Serves 4
Cooking time: 20 – 25 mins
What You’ll Need:
- 250g puff pastry
- 300g peeled whole round shallots
- 250ml port
- 50g butter
- 100g goats cheese
- 50g whole blanched toasted hazelnuts or walnuts
- 50ml olive oil or hazelnut oil
- 10g Dijon mustard
- 10g honey
- 10ml white wine vinegar
- 50g wild rocket
- Salt and pepper
What To Do:
- Roll out the Puff Pastry to 10 inch round.
- Add 50g of the butter to an 8 inch non-stick pan allow to melt, then add the peeled shallots and season with the salt and pepper.
- Cook on top of the stove gently or even in the oven until the shallots are ¾ cooked.
- Add the port to the hot pan and cook on the top of the stove until all of the port has evaporated. Allow the shallots to go cold.
- Cover with the pastry and tuck the pastry down the sides of the pan to completely obscure the Shallots from your vision. Prick a few times with the tip of a small knife.
- Cook in a pre-heated oven at 180c for 20–25 minutes.
- Whilst it is in the oven make your vinaigrette by mixing the mustard, honey and vinegar together.
- Now slowly add in the oil to ensure the vinaigrette comes together and emulsifies.
- Remove the pan from the oven and allow to settle for 5 minutes before turning out on to your chosen service dish.
- Crumble over the goats cheese and scatter round the toasted hazelnuts.
- Liberally spoon around the vinaigrette and scatter over the wild rocket.
- Serve immediately.
Recipe from www.ukshallot.com