Shallot, bacon and thyme tatin
- October 2016
- Serves 8
- Hands-on time 30 min, oven time 30 min
You’ve heard of tatin made with caramelised apples, well now there’s this salty, sticky shallot and bacon version. Serve as a starter or impressive lunch.
- 28.4g (13.4g saturated)
- 32.8g (18.3g sugars)
- Olive oil for frying
- 800g banana shallots, peeled and halved
- 200g British free-range bacon lardons
- 150g mascarpone
- 1 large garlic clove, crushed
- 110g caster sugar
- 375g block all-butter puff pastry
- Plain flour for dusting
- Fresh thyme leaves to serve
- Heat the oven to 220°C/200°C fan/gas 7. In a large frying pan, heat a glug of oil and fry the shallots for 15 minutes over a low heat until starting to soften. Transfer to a bowl and set aside. Add the bacon lardons to the pan and fry for 5-10 minutes until crisp, then add them to the shallots in the bowl.
- Mix the mascarpone with the garlic in a small bowl, season with salt and pepper, then set aside.
- Put the sugar in a tatin dish or ovenproof frying pan over a low heat. As the sugar melts, shake the pan gently to help it melt evenly. Keep heating until the sugar turns into a deep red-brown caramel – this will take 5-8 minutes. Keep an eye on it.
- When the caramel has reached the desired red-brown colour, turn off the heat. Cover evenly with the shallots and bacon from the bowl and lightly press them into the caramel. Don’t stir or agitate the mixture.
- Roll out the pastry on a lightly floured work surface and use a 26cm plate as a guide to cut out a circle. Spread the mascarpone over the pastry circle, then place it loosely on top of the shallots, mascarpone-side down. Gently tuck the pastry around the filling, then bake for 30 minutes until the pastry is golden and cooked through and the shallots are tender. Cool for 5 minutes, then carefully invert the tatin onto a plate and add fresh thyme leaves to serve.
To make any of these tatins, you’ll need a 23cm tatin dish (from good cook shops and amazon.co.uk) or an ovenproof 24cm wide (measured across the top) x 5cm deep frying pan with about a 1.5 litre capacity.
It might seem obvious but if you’re using an ovenproof frying pan, remember that the handle will be very hot when it comes out of the oven, so use an oven glove.
Rate & review
Or, how about...?
Oven-dried tomato and taleggio tart with pesto
This taleggio tart recipe showcases the intense flavour of the British tomato. Serve it with...