Tatin of shallots and port with creamy goat’s cheese

Ingredients

• 250g puff pastry
• 50g butter
• 300g peeled whole round shallots
• Salt and pepper
• 250ml port
• 10g Dijon mustard
• 10g honey
• 10ml white wine vinegar
• 50ml olive oil or hazelnut oil
• 100g goat’s cheese
• 50g whole blanched toasted hazelnuts or walnuts
• 50g wild rocket

Method

This recipe serves 4 as a starter or 2 as a main

Roll out the puff pastry to 10 inch round.

Add 50g of the butter to an 8 inch non-stick pan and 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. Take the pan off the heat and 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. Then 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 goat’s cheese and scatter round the toasted hazelnuts.

Liberally spoon around the vinaigrette and scatter over the wild rocket and serve immediately.

Our thanks to www.UKshallot.com for providing this recipe.