Caramelised Shallot Tatin

Ingredients

  • 8 shallots
  • 40g butter
  • 100g puff pastry

 

Method

  • Cut onions in half and caramelize in a shallow pan with butter 
  • Season and allow to cool slightly
  • Roll out pastry so that it's larger than the pan
  • Place pastry on top of onions and fold edges into side of pan
  • Bake in oven at 220C until the pastry is well cooked
  • Invert tatin onto clean warm plate
  • Serve with dressed baby leaves/rocket salad and a spoon of homemade chutney

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