How to Make Award-winning Shallot-almost-Tatin

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We hope you got benefit from reading it, now let's go back to shallot-almost-tatin recipe. You can cook shallot-almost-tatin using 8 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Shallot-almost-Tatin:

1. Provide 2 tbsp of Demerara sugar.
2. Provide 75 g of butter.
3. You need 1/2 tsp of dried thyme.
4. Provide 1/4 tsp of dried rosemary.
5. Get 1 tbsp of balsamic vinegar.
6. Provide of Black pepper.
7. Prepare 500 g of pack of ready-made shortcrust pastry (Only 2/3 - 3/4 of pack is needed).
8. Get 400-500 g of shallots, skinned and halved.

Instructions to make Shallot-almost-Tatin:

1. Pre-heat oven time Gas Mark 6 or electric equivalent (probably 180-200 but 170 on a Circotherm)..
2. Heat sugar in an ovenproof frying pan until dissolved and sticky..
3. Add butter, thyme, rosemary, balsamic vinegar and a little black pepper. Stir and heat for 1-2 minutes until butter is melted and all mixed. Remove pan from heat..
4. Place shallots in the frying pan, flat side down..
5. Roll out pastry to a circle about 26cm diameter. I only used about 2/3 of the pack so set any surplus aside for other use - e.g. bonus jam tarts - I got 10 out of it!.
6. Cover the shallots with the pastry and tuck the edges down inside the frying pan..
7. Put frying pan in pre-heated oven for 30 minutes, then remove and allow to rest for 5 minutes..
8. Carefully run a knife around the edge of the pastry to loosen then place and hold a large plate on top and invert the pan, lifting to leave the food on the plate..
9. Cut into slices and serve with a light salad and perhaps a few new potatoes..

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