Shallot and brie tarte tatin recipe Posted by Sarah Duff on 10 June 2011 This shallot and brie tarte tatin recipe is another of Richard Poynton’s fabulous country recipes from Cleopatra Mountain Farmhouse. This is a great vegetarian dish which can be adapted by adding other ingredients (try olives or tomatoes, basil and feta). Serves 6 Pastry 175g self raising flour 75g chilled butter – cut into pieces 2-3 Tbsp lime juice 1 handful chopped herbs (fresh basil, thyme, oreganum or rosemary) Rub the butter into the flour until it resembles breadcrumbs. 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 caramelised. 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 Related Posts Tintswalo Boulders showcases new in-house dining 24 February 2021 Tintswalo Boulders Boutique Villa in Simon’s Town, Cape Town has extended its culinary offering with... read more Delheim gives graduates their first taste of the wine business 12 February 2021 Renowned Stellenbosch winery Delheim is partnering to create a milestone for graduates – some from... read more The lekker sweet taste of South Africa 27 January 2021 Before the time of allsorts and wotalotigot, these were handmade confectionaries. It’s a dying art,... read more PREV ARTICLE NEXT ARTICLE
Tintswalo Boulders showcases new in-house dining 24 February 2021 Tintswalo Boulders Boutique Villa in Simon’s Town, Cape Town has extended its culinary offering with... read more
Delheim gives graduates their first taste of the wine business 12 February 2021 Renowned Stellenbosch winery Delheim is partnering to create a milestone for graduates – some from... read more
The lekker sweet taste of South Africa 27 January 2021 Before the time of allsorts and wotalotigot, these were handmade confectionaries. It’s a dying art,... read more
