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Tatin of Shallots and Port with Creamy Goat’s Cheese


Tatin of ShallotsThis recipe for Tatin of Shallots and Port with Creamy Goat’s Cheese comes from www.UKshallot.com.

There is nothing quite like shallots for adding a uniquely delicate, sweet, piquant flavour. With their superior taste, shallots transform everyday meals into something extra special.

Shallots form a vital part of the chef's mise en place and are at the heart of many classic dishes. Professional chefs and passionate home cooks know that shallots are a crucial ingredient in stews and casseroles but they are also fantastic in stir fries, breads, sauces, tarts, soups, salads and curries.

Our traditional shallot growing areas cover 150 hectares (370 acres) of light, sandy soils in eastern England: principally, Cambridgeshire, Lincolnshire and Bedfordshire. The shallot growing year starts at the end of February in the UK, as soon as the soil starts to warm up and the shallots are harvested throughout July and August.

Because shallots are a specialist crop, they require a great deal of care from sowing the seeds or plants to harvesting the bulbs and storing them.

Ingredients for Tatin of Shallots and Port with Creamy Goat’s Cheese

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

How to make Tatin of Shallots and Port with Creamy Goat’s Cheese

  • 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 three-quarters 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 180°c for 20 to 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 serving 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.

Serves 4

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