Shallot Tatin with Cacao Rub
Ingredients
-
A few shallots
-
Puff pastry
1
-
Palm Sugar
1 tbsp
-
Balsamic vinegar
1 tbsp
-
Butter
1 tbsp
-
A few sprigs of fresh thyme
-
Cacao Rub
1 tsp
-
Kampot Flower of Salt
-
Black Kampot Pepper
-
Fresh goat's cheese
Preheat your oven to 200°C.
Peel and halve the shallots.
In an ovenproof frying pan, melt the butter over a medium heat. Add the cane sugar. When the sugar has melted, stir in the Rub au Cacao and a few sprigs of fresh thyme, then leave to caramelise slightly.
Place the shallots in the pan, cut side down. Cook until tender, about 10 minutes.
Deglaze the shallots with the balsamic vinegar, then season with Salt and Kampot Pepper.
Cover the shallots with the puff pastry, carefully covering the edges on the inside.
Place in the oven for around 25-30 minutes, or until the pastry is golden brown.
Leave the tart to cool for a few minutes before carefully inverting it onto a serving dish.
Serve the shallot tarte tatin with a little fresh goat’s cheese on top.
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