Apple, shallot, bacon and goat’s cheese tarte tatin

Apple, shallot, bacon and goat’s cheese tarte tatin
  • Serves icon Serves 6
  • Time icon Hands-on time 25-30 min, oven time 20-25 min

The sweet and savoury combination of apples, shallots, bacon and goat’s cheese makes this sticky tarte tatin recipe ever so moreish.

Nutrition: per serving

Calories
499kcals
Fat
31.1g (14.9g saturated)
Protein
12.6g
Carbohydrates
40.7g (14.3g sugars)
Fibre
2.8g
Salt
1.8g
Calories
499kcals
Fat
31.1g (14.9g saturated)
Protein
12.6g
Carbohydrates
40.7g (14.3g sugars)
Fibre
2.8g
Salt
1.8g

Ingredients

  • 500g pack all-butter puff pastry
  • Olive oil for frying
  • 150g British bacon lardons
  • 3 banana shallots, halved
  • 30g butter
  • 3 British red-skinned eating apples, unpeeled, cored and cut into chunky pieces
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 2 fresh bay leaves
  • 100g goat’s cheese log (unrinded)

You’ll also need…

  • Non-stick ovenproof frying pan (or flameproof tatin dish)

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Roll out the pastry to 3mm thick, then cut a circle 2-3cm larger than the frying pan/dish you’re using. Chill until needed. (Chill or freeze leftover pastry to use another day.)
  2. Heat a splash of oil in the pan/dish and fry the lardons until crisp. Use a slotted spoon to transfer the bacon lardons to a plate lined with kitchen paper.
  3. Fry the shallots in the bacon fat for 5-6 minutes until browned. Transfer to the plate with the bacon. Add the butter to the pan/dish and fry the apples on a medium-high heat for about 3 minutes on each side until golden. Add the sugar and vinegar, turning the apples to coat as the mixture forms a syrup. Season well.
  4. Arrange the shallots in the base of the pan/dish, some rounded-side down and some cut-side down for an attractive look, with the bay leaves.
  5. Lay the chilled pastry circle over the filling, tucking the edges inside the pan. Put the pan on a baking tray, then cook for 20-25 minutes until the pastry is puffed and golden. Rest for 5 minutes, then turn out onto a large plate or board. (Wear oven gloves to protect your hands. Hold the plate/board upside-down over the tart, then invert.)
  6. Crumble the goat’s cheese over the top, add ground black pepper and serve with a green salad, if you like.

delicious. tips

  1. Have the filling and pastry ready to go up to a few hours ahead, then keep chilled, separately, in the fridge.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

3.7 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.7 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine