Vegetarian

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SHALLOT AND BRIE TART TATIN

 
Serves 6

Pastry

175g self raising Four
75g chilled butter - cut into pieces
2-3 Tbsp lime juice
1 handful chopped herbs


·Rub the butter into the flour untill it resembles breadcnumbs
·Stir in the juice and herbs
·Roll out into a circle a little bit bigger than the pan to be used

Filling

300g shallots - peeled
30g butter
2 Tbsp olive oil
2 tsp any dark brown sugar
salt and pepper
slices of brie or camembert

 

·Boil the shallots for 10 mins and drain
·Heat the butter and oil in a pan suitable to go into the oven
·Place the boiled shallots into the pan
·Sprinkle over the sugar and seasoning and cook for about 15 mins or until golden brown and beautifully caramelized
·Remove the pan from the heat
·Place the slices of cheese over the surface of the onions
·Place the pastry over the onions and cheese - in the pan - tucking it down at the edges
·Bake at 200°C for 25 mins
·Once it is cooked, remove from the oven and place a large plate over the top of the pan (remembering the hot handle!) and invert carefully
·Beware of hot caramel dribbles running off the edge of the platter!
·To serve - stud with fresh sprigs of thyme

 All recipes available on www.cleomountain.com/recipes.html