Shallot And Garlic Tarte Tatin
|Puff pastry||11 Ounce (300 Gram)|
|Butter||2 Ounce, softened (50 Gram, 1/4 Cup)|
|Freshly grated parmesan cheese||3 Ounce (75 Gram, 1 Cup)|
|For the topping|
|Butter||1 1⁄2 Ounce (40 Gram, 3 Tablespoon)|
|Shallots||1 1⁄4 Pound (500 Gram)|
|Garlic cloves||16 Large, peeled but left whole|
|Superfine sugar||15 Milliliter (1 Tablespoon Caster Sugar)|
|Balsamic vinegar/Sherry vinegar||15 Milliliter (1 Tablespoon)|
|Water||45 Milliliter (3 Tablespoon)|
|Chopped fresh thyme||1 Teaspoon|
|Ground black pepper||To Taste|
1. Roll out the pastry to a rectangle on a lightly floured work surface. Spread the butter over it, leaving a 2.5cm/1in border. Sprinkle the grated Parmesan on top.
2. Fold the lower third of the pastry up to cover the middle and fold the top third down over it. Seal the edges well, give the pastry a quarter turn and roll it out to a rectangle, then fold in thirds and seal as before. Wrap in clear film (plastic wrap) and chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 190°C/375°F/ Gas 5. Melt the butter in a 23-25cm/ 9-10in round, heavy, ovenproof omelette pan. Add the shallots and garlic and cook over a low heat until lightly browned all over.
4. Sprinkle the sugar over and increase the heat a little. Cook until the sugar begins to caramelize, then stir. Add the vinegar, water, thyme and seasoning. Cook, partly covered, for 5-8 minutes until the garlic cloves are just tender. Set aside to cool.
5. Roll out the pastry to a round the same size as the omelette pan. Lay the pastry round over the shallots and garlic. Prick the pastry, then bake for 25-35 minutes until risen and golden. Cool for about 10 minutes, then invert the tart on to a serving platter.