French Food Friday...Shallot tatins

recipe and photo from here

Bonjour mes belles,

I was hoping to get a post in before this one but it has been a busy week and yesterday did not go exactly as I planned as the light that I had ordered and waited two months for, arrived in a million pieces hence a lot of time was spent packaging and sending it back.

I spent a lot of time choosing this and it was the last one so I am back to the drawing board but think that it maybe a blessing in disguise as I have decided to have a chandelier in it's place.

Nothing beats a tatin and these are very yummy and make a for an ideal lunch or light supper.

Shallot tatins

Caramelised shallots and buttery puff pastry are a perfect combination. You can top with goat’s cheese and rocket salad to make a more substantial meal.

Serves 4

• 375g (13oz) shop-bought puff pastry
• About 16 small, even-sized shallots
• 120g (4½oz) caster sugar
• 80g (3oz) cold unsalted butter, diced
• Sea salt and freshly milled black pepper

             

The shallots must all be trimmed to the same size and thickness. If they're not, they'll make the pastry uneven and some will be cooked before others.

 

Place 4 x 12.5cm (4¾in) non-stick ovenproof mini skillets (alternatively, you can use large Yorkshire pudding moulds) on a baking tray and set aside. 

 

On a lightly floured surface, bat the block of pastry with a rolling pin a few times to make it thinner and easier to roll, then cut into quarters and roll out each piece until 3mm (1/8in) thick. Cut out 4 discs using a pastry cutter or saucer that is 2.5cm (1in) bigger than the skillets. 

 

Stack the discs on top of each other – placing greaseproof paper in between – and chill for at least 30 minutes. Meanwhile, halve the shallots crossways, trim to size (see box, above) and set aside.

Heat the oven to 190°C/fan 170°C/gas 5. Mix the caster sugar and 3tbsp cold water in a small, heavy saucepan. Put the pan over a medium heat until the sugar has dissolved, then increase the heat to high and cook for 5-10 minutes until it becomes an amber-coloured caramel. 

Don’t be tempted to stir it or the sugar will crystallise and become grainy; instead, occasionally brush down the sides of the pan with a pastry brush dipped in cold water – this will help to prevent crystallisation.

 

Whisk the cold butter into the caramel a little at a time (it will foam up and thicken the caramel), then take the pan off the heat and add a few twists of pepper. Pour an equal quantity of caramel into each skillet – it will harden immediately. 

 

Sprinkle a little salt over the caramel, then pack the halved and trimmed shallots in the skillets with their widest cut sides facing down. The number of shallots you need depends on their size and how tightly you pack them in, but you should get about eight halves in each skillet.

 

Prick each pastry disc all over with a fork and lay one over each skillet. Tuck well between the shallots and the edge of the pan and bake for 20-25 minutes until an even golden brown. Leave the tatins to settle for a few minutes, then invert a small plate over each skillet and turn out onto the plate. Serve hot.

très bon vendredi à tous, Leeann x