Tatin Of Shallots And Port With Creamy Goat’s Cheese

Recipe and image courtesy of UK Shallot

Tatin Of Shallots And Port With Creamy Goat’s Cheese.

Hello friends, fancy trying a slice of this;

Tatin of shallots and port with goat’s cheese – A delicious and easy savoury tart tatin, crisp pastry topped with sweet shallots and finished with creamy goats cheese.

Tatin Of Shallots And Port With Creamy Goat’s Cheese

How To Make Tatin Of Shallots And Port With Creamy Goat’s Cheese:

Serves: 4 as a starter or 2 as a main

Prep time: 30 minutes

Cooking time: 20 – 25 minutes

You Will Need:

  • 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
olive oil

What To Do:

  1. Roll out the puff pastry to 10 inch round.
  2. 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.
  3. Cook on top of the stove gently or even in the oven until the shallots are ¾ cooked.
  4. 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.
  5. 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.
  6. Cook in a pre-heated oven at 180c for 20–25 minutes.
  7. 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.
  8. Remove the pan from the oven and allow to settle for 5 minutes before turning out on to your chosen service dish.
  9. Crumble over the goat’s cheese and scatter round the toasted hazelnuts.
  10. Liberally spoon around the vinaigrette and scatter over the wild rocket and serve immediately.
Tatin Of Shallots And Port With Creamy Goat’s Cheese

What do you think of this Tatin Of Shallots And Port With Creamy Goat’s Cheese recipe?

Fancy making some?

Recipe and image courtesy of UK Shallot.

You Might Also Like:

Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese.

Indian Turkey Curry With Shallots.

Steamed Chantenay And Little Gem Salad With Feta Dressing.

Recipe Card:

Tatin Of Shallots And Port With Creamy Goat’s Cheese.

 A delicious and easy savoury tart tatin, crisp pastry topped with sweet shallots and finished with creamy goats cheese.
Course Side Dish
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Author UK Shallot

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

Instructions

  • 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.

Some More Posts That Might Be Of Interest:


Web | Twitter | Facebook

Follow:
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook

2 Comments

  1. 12th March 2019 / 8:16 pm

    That looks amazing! I really like Shallots- they are so tasty so I am tempted to give this a go!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: