SerenaComment

Caramelised Shallot, Thyme and Goats Cheese Tart Tartin

SerenaComment
Caramelised Shallot, Thyme and Goats Cheese Tart Tartin

The Canberra Food Bloggers met last Saturday night for a "Pot Luck" dinner.  It was a wonderful stormy summer night, full of great food and conversation.  As usual I left it to the very last minute to decide what to bring along, the result of having far too many cookbooks, blogs and magazines to give me ideas.  Inspiration overload!  

I finally decided to do a savoury version of the classic French Tart Tartin and was very happy with the result though next time will add more Thyme and pepper to cut through the richness.  Best served with a salad with a tart vinegrette.

In a skillet melt 40g butter and 4T of brown sugar, add 20-30 peeled French shallots (or enough that they fit snug in the pan) with about 2T of fresh Thyme leaves.  Season with S&P. Cook for 30 - 45 mins over low heat until they are soft and nicely caramelised.  Add 2T of balsamic vinegar to the pan and cook out for a couple of minutes.  Cut a piece of butter puff pastry slightly larger than the pan and place over the top of the onions tucking the sides of the pastry around the onions.  This forms a nice edge and keeps the moisture in.  Bake in a 200c oven for about 20 mins or until pastry is nicely browned.

Now comes the fun part.  After leaving the tart to sit for a few minutes, place a plate on top of the pastry and quickly invert!  

Sprinkle with goats cheese and fresh thyme.  Enjoy!

 

Delicious! 

Delicious! 

So tell me, what dish have you taken to a pot luck dinner?