Eschalot Tarte Tatin with Goat's Cheese

Ingredients

  • enough eschalots (French shallots) to cover base of chosen pan
  • 100g butter
  • 2 cups brown sugar
  • 2 sheets puff pastry
  • 200g soft goat's cheese
  • 2 tbsp milk

Method

  1. Melt butter in heavy-based ovenproof frying pan over low heat.Sprinkle brown sugar evenly over pan and stir with wooden spoon until well combined.
  2. Arrange eschalots in circular patter over base of pan. Cook over a very low heat for 1½ hours or until caramel has turned eschalots a rich golden colour and is bubbling up around onions. Remove from heat and cool to room temperature.
  3. Preheat oven to 180º C
  4. Place pastry sheets over eschalots in pan, crimping excess pastry around edge of pan.
  5. Place in oven and bake for 30 minutes until pastry is puffed and golden. Remove from oven and rest for 10 minutes.
  6. Place goat's cheese and milk in bowl and whisk until smooth and combined.
  7. Place larger plate over pan, invert and remove pan. Top with dollops of goat's cheese and drizzle remaining pan juices. Season with freshly ground black pepper and serve.