Tarte Tatin Shallot
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Toss shallots and vegetable oil on same baking sheet.
Tarte tatin shallot. Peel shallots and trim them so they are all the same length. Remove from the heat and tip into a non stick shallow cake or pie tin about 20cm across. Meanwhile heat remaining 2 tbsp.
Toast nuts on a rimmed baking sheet until golden brown about 4 minutes. Melt 1 tbsp butter with o oil in a large non stick frying pan over medium. Once cooked remove the tart from the oven and leave it to cool for 2 3 minutes.
So while the tart is warm go for it. When butter starts to foam add shallots cut side down. Using a wooden spoon so you don t have to touch the hot metal quickly and carefully tuck the pastry over the shallots and right into the edges of the pan.
Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. On a lightly floured surface roll out the pastry and cut out a round 2cm larger than the pan. Add the sugar to a baking tin about 9 in diameter or a tarte tatin tin if you have one.
Season with salt and pepper. Heat on the hob until the sugar melts and caramelises looks nut brown. Add the shallots and fry gently for 10 15 mins until softened and lightly browned.
Add the shallots and fry for 4 5 minutes until caramelised. Transfer to a small bowl. Heat the oil and butter in a frying pan add the shallots and fry gently for 10 mins until they are softened and lightly browned.