Beer and onion tarte tatin with goat’s curd

Name: Beer and onion tarte tatin with goat’s curd
Total time: 1 h 10 min
Yield: Serves 4 as a starter
Ingredients: 100g caster sugar; 50g unsalted butter; 200ml stout; 20g black treacle; 1 tbsp vegetable oil; 500g round shallots peeled and halved through the root; 320g all-butter puff pastry; a small handful flat-leaf parsley finely chopped; 250g goat's curd

Patrick Williams

Published: April 6, 2018 at 2:34 PM

Save recipe

Serves 4 as a starter

Easy

Total time: 1 hr and 10 mins

+ chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This next level onion tarte tatin is easy to make and will make an impressive dinner party starter. The recipe comes from Kudu restaurant in Peckham where head chef Patrick serves this dish as one of the small plates – we’ve made it a little bigger for sharing at home. He also garnishes the tart with fennel flowers, finely sliced sorrel, and goat’s curd with leek oil

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

100g caster sugar
50g unsalted butter
200ml stout
20g black treacle
1 tbsp vegetable oil
500g round shallots

peeled and halved through the root
320g all-butter puff pastry
a small handful flat-leaf parsley

finely chopped
250g goat's curd

Nutrition: per serving

kcal828
fat52.9g
saturates29.6g
carbs62.4g
sugars35.5g
fibre4.6g
protein20.4g
salt1.5g

Method

step 1

Gently heat the sugar in a deep frying pan, swirling the pan until the sugar is dissolved. Turn up the heat slightly and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until dissolved, then add the stout and treacle, stir to dissolve and reduce until syrupy. Cool.
step 2

Heat the vegetable oil in a 23cm ovenproof frying pan, add the shallots, cut-side down, and cook until deeply caramelised. Scoop out and cool.
step 3

Pour the caramel into the ovenproof frying pan, then put all of the shallots back inside in an even layer, cut-side down. Unroll the puff pastry sheet, roughly cut to a circle the size of the frying pan, and drape over the shallots, tucking it in around the edges, then prick all over with a fork. Chill.
step 4

Heat the oven to 220C/fan 200C/gas 7. Bake for 20 minutes or until the pastry is golden and crisp. Let it stand for 5 minutes before putting a plate over the tart and carefully inverting. Scatter with the parsley and serve with goat’s curd.

Try more of our impressive starter recipes here...

Authors

Patrick Williams

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue