Shallot tatin with sweet and sour onion vinaigrette

Method

1. Heat 60g of the butter in a heavy-based frying pan. Gently fry the shallots and garlic until golden. Cover with chicken stock and gently simmer until the shallots are tender. Strain.

2. Preheat the oven to 220°C/gas 7. Heat the remaining butter and the sugar in an oven-proof non-stick frying pan and cook until caramelised. Add the shallots and sprinkle over the balsamic vinegar.

3. Cut out a circle of puff pastry to fit the frying pan. Place the pastry circle over the shallots, tucking the edge of the pastry circle into the pan.

4. Bake the shallot tarte tatin in the oven for 25-30 minutes until the patry is golden brown.

5. Meanwhile, make the vinaigrette. Place the onion, vermouth and balsamic vinegar in a small saucepan. Bring to the boil and simmer until the liquid has almost completely evaporated. Remove from the heat and mix in the olive oil. Season with salt and freshly ground pepper.

6. Carefully turn out the baked shallot tarte tatin and serve with the onion vinaigrette.

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Ingredients

120g Butter
30 Shallots, peeled
2 garlic cloves
chicken stock
1 x 375g packet of ready-to-roll puff pastry
60g caster sugar
2 tbsp Balsamic vinegar
salt and fresh ground black pepper

For the vinaigrette:

1 small onion, finely diced
75ml white vermouth
75ml Balsamic vinegar
40ml Olive oil

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