Directions
- 1Unwrap the puff pastry and place it over a copper pan.
- 2Cut a circle of pastry slightly bigger than your pan.
- 3Cut the shallots in half.
- 4Pick the thyme leaves.
- 5Place the shallot halves cut side down in a hot pan with olive oil and thyme, and cook until golden brown.
- 6Make a caramel by cooking caster sugar in a clean copper pan over a medium heat until melted and golden brown.
- 7Add butter to the caramel to stop it from caramelising.
- 8Add sherry vinegar to the caramel to create a sweet and sour sauce.
- 9Place the caramelised shallots into the caramel sauce.
- 10Place the pastry circle over the shallot and caramel mixture.
- 11Use a spoon to tuck the pastry edges into the pan.
- 12Prick holes in the pastry to prevent it from puffing up too much.
- 13Bake at 180°C for 25-35 minutes until the pastry is puffed.
- 14Let it rest for a couple of minutes before turning it out onto a plate.
- 15Serve with a dollop of creme fraiche and chopped chives, seasoned with salt, pepper and olive oil.
Ingredients
- 350 g Shallots
- 100 g Caster Sugar
- 80 g Unsalted Butter
- 40 g Sherry Vinegar
- 10 g Fresh Thyme
- 320 g Puff Pastry
- 0 Salt
- 0 Black pepper
- 0 Chives
- 0 Creme Fraiche
- 0 Olive Oil
Equipment
copper panknifespoon
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