Mini shallot Tarte Tatin with Saint Angel Original
45 minutes6 people
Ingredients
- 1.3 lbs (600g) of small shallots
- 1 roll of puff pastry
- 2 oz (60g) of caster sugar
- 1 oz (30g) of salted butter
- 8.5 oz (240g) of Saint Angel Original
- 6.3 oz (180g) of baby leaf lettuce
Recipe proposed by WHOOGY’S
Method
- Peel the shallots and put them into boiling water for 5 minutes to blanch. Drain.
- Place the sugar in a frying pan and set it over a medium heat to make a caramel.
- Add the butter and then the shallots, reduce the heat to low and cover.
- Leave to simmer for 15 minutes, stirring from time to time to make sure it doesn’t burn.
- Cut the Saint Angel Original cheese into 1.4oz (40g) portions.
- Preheat the oven to 350 F° (180°C).
- Divide the shallots into 6 individual tart moulds.
- Cut 6 circles out of puff pastry, slightly larger than the diameter of the tart moulds.
- Lay the pastry disks over the shallots in each mould and bake for 15 minutes.
- Remove from moulds, then transfer to a baking sheet and add a piece of cheese to each tart.
- Bake in the oven for 1 to 2 minutes.
- Serve the tarte tatins with a salad of baby lettuce leaves.