Yields 4 Servings
occasions
Dinnerdairy ingredients
Cheese, ButterCaramelised shallot tatin with blue cheese
INGREDIENTS
DIRECTIONS
1
In a medium ovenproof frying pan, fry the black pudding in oil for 5 minutes to crispen, remove from the pan and set aside.
2
Peel and halve the shallots lengthways (reserve 1 shallot for garnishing). Wipe out the pan, heat the butter (and a little extra oil if necessary) and without stirring brown the shallots for 5 min on both sides, season. Add thyme, port, vinegar and sugar and boil for approx 3-5 mins to reduce the liquid and slightly caramelize (without burning), then remove the pan from the heat, allow the pan to cool before adding the pastry.
3
To assemble for baking: Preheat oven to 220°C. Peel, core and cube the apple and scatter it and the black pudding over the onion base, remove the thyme stalks. Cover with the puff pastry lid and tuck it down into the sides. Brush with beaten egg.
4
Transfer the pan to the oven and bake at 220°C for 25-30 mins or until the pastry is risen and golden in colour.
5
To avoid a burn from any pan juices, use caution when you upturn the tatin. Hold a plate upside down over the frying pan and in one swift motion, upturn the tart onto the plate. Serve warm with lightly dressed rocket leaves, sliced shallot, blue cheese (and semi sundried tomato if using).
