Shallot tarte tatin recipe
Sweet shallots are caramelised in brown sugar, balsamic vinegar and brandy until gorgeously sticky in Gaz Oakley's vegan tarte tatin.
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Ingredients
- 320g vegan puff pastry (we used Jus-Rol)
- Plain flour for dusting
- 4 tbsp rapeseed oil
- 5-6 banana shallots, peeled, cut in half lengthways and roots trimmed
- 3 tbsp soft light brown sugar
- 4 tbsp balsamic vinegar
- 2 tbsp vegan brandy (optional; see Vegan Drinks Cupboard)
- 2 fresh thyme sprigs
- 1 fresh rosemary sprig
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- You’ll also need…
- 25cm non-stick ovenproof, heavy-based frying pan (measured across the top)
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