What you need 25g butter 25g brown sugar 5 shallots peeled 100g puff pastry Salt & pepper 50g soft goat’s cheese 1 egg lightly beaten Chopped parsley For the Butter Sauce 2 shallots, finely chopped 250g unsalted butter cut into cubes & chilled 2 tbsp white wine vinegar 5 tbsp white wine 2/3 tsp whipping cream Lemon juice, salt and cayenne pepper Chopped chives
Place the shallots in a saucepan and cover with just enough water, bring to the boil and simmer until they start to soften but still firm. Refresh in cold water and cut into half. Drain on to paper. Make a caramel by melting the butter and sugar until brown. Add the shallots and season with salt and pepper. Remove from the heat and allow to cool a little. Roll the pastry into a circle roughly 3cm wider than your pan. Place the pastry over the shallots, tucking the excess into the pan, and place into a hot oven for 15 minutes. When baked, leave for approx 2-3 minutes before turning out onto a tray. Place a slice of goat’s cheese on top of the tart, brush with egg wash and place in the oven for another 2 minutes. Serve with shallot butter sauce. Sweat off the shallots with a little of the butter Add vinegar and wine and boil until 2/3rds of it has evaporated. Add the cream and bring to the boil. Whisk in the cold butter little by little, avoid boiling. Add a drop of lemon juice, a pinch of cayenne and season with salt & pepper, add the chives just before serving with the tart. Recipe supplied by Paul Heathcote, Heathcotes