Roast shallot & brie tatin Recipe

Individual shallot & puff pastry tarte tatins topped with melted brie

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Shallot(s) : 900 g
  • Fresh thyme : 1 sprig
  • Maldon salt : 1 pinch(es)
  • Light soft brown sugar : 75 g
  • Disc(s) of puff pastry : 6 whole
  • Unsalted butter : 50 g
  • Freshly ground black pepper : 6 Turn
  • Brie : 150 g
  • Curly endive(s) : 1 whole
  • Maille wholegrain mustard : 1 Tsp
  • Olive oil : 100 cl
  • White wine vinegar : 50 cl


  • ETAPE 1

    Preheat the oven to 200c. Bring a saucepan of water to the boil, add a pinch of water. Peel the shallots and simmer whole for 5 minutes. Meanwhile make a paste out of the sugar, butter and salt and spread into the bottom of your tart cases. Slice the shallots into 2cm pieces and fill the tart cases. Place the pastry discs on top and tuck the edges inside the tart cases. Poke a small whole in the centre of the pastry discs and place into the oven on a tray for 20-25 minutes.

  • ETAPE 2

    Leave to rest for 10 minutes before unmoulding onto a baking sheet. Place a slice of brie on each one and flash under a hot grill for 30 seconds.

  • ETAPE 3

    Wash and pick the the curly endive. Whisk together the mustard, oil and vinegar to make a dressing and season to taste. Dress the leaves and serve alongside the tatins.

  • ETAPE 4

Chef's tip

«Try replacing the blanched shallots and brie for cooked red beetroot and goat's cheese. »

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