Ingredients
- 400g shallots
- 150g caster sugar
- 30ml balsamic vinegar
- 60g unsalted butter
- A few sprigs of thyme
- 1 puff pastry sheet
- 1 egg, beaten
- 2 garlic cloves, grated
- 90g Merchant Gourmet Whole Cooked Chestnuts, roughly chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 200C/180C fan/gas 6.
- Peel the shallots and slice in half, keeping the root intact.
- Heat your pan on a medium heat and add in the olive oil. Once hot, place the shallots in the pan face side down and cook for 5-7 mins until they are nicely browned.
- Meanwhile make your caramel. Heat a separate pan on a medium heat, add the sugar and wait patiently for it to caramelise to a deep amber liquid. Be careful not to mix in this process until the sugar has liquidised. Once caramelised, add the salt, 40g butter, balsamic vinegar and stir thoroughly.
- Add the thyme leaves into the pan with shallots, before pouring in the caramel (make sure all of the gaps between the shallots are covered).
- Cut out a circle of pastry to the size of your pan. Prick one side with a fork and place on top of the shallots so they are covered. Carefully tuck in the edges of pastry into your pan before brushing the pastry sheet with egg.
- Cook the tart in the oven for 25-30 mins until the pastry is golden.
- Meanwhile, melt the rest of your butter on a medium heat. Wait for it to brown then add in the grated garlic cloves and cook for 2 minutes.
- Add the chopped chestnuts to the garlic with a few sprigs of thyme, season, and mix together. Cook until nice and crispy.
- Once cooked, remove the tart from the oven. Place your serving plate on top of the pan and confidently flip the tart out onto the plate. Top with your chestnut crumb and serve immediately.
