Vincotto French shallot tart tatin

This savoury version of the classic French upside-down tart makes the most of shallots, vincotto and goat's cheese.

Credit: Barossa Gourmet with Justine Schofield

• serves

  4

• prep

  10 minutes

• cook

  55 minutes

• difficulty

  Mid

Ingredients

• 1 tbsp olive oil
• 25 g butter
• 800 g French shallots, peeled and left whole
• 4 sprigs thyme
• 2 bay leaves
• 2 tbsp vincotto (see Note)
• 1 tbsp caster sugar
• 375 g store-bought butter puff pastry
• 100 g goat’s cheese, to garnish
• Salt and pepper

Cooling time: 15 minutes.

Instructions

Heat oil and butter in a large pan over a medium-high heat. Add the shallots and herbs with a pinch of salt and toss to coat in the oil. Cook for 5-6 minutes until golden in colour and then place the lid on and cook for a further 15-20 minutes to soften, tossing regularly.

Meanwhile, prepare the pastry. Flour a clean surface and roll the pastry so it’s wider than a small oven-safe frypan that is no larger than 22 cm. You can also use a small round tart tin. Place the pan or tin onto the pastry and cut out the round disk of pastry so it’s 2 cm wider than the pan. Cover with baking paper and place into the fridge until ready to use.

Preheat the oven to 190°C.

Once the shallots are almost tender, sprinkle in the sugar and add the vino cotta. Toss to coat and allow to bubble for a minute to thicken into a glaze. Transfer the shallots to the small pan or tin and cover with the pastry. Carefully tuck in the excess pastry under the shallots. Place in the oven and cook for 30-35 minutes or until pastry is golden brown. 

Remove and cool for 15 minutes. Place a plate on top of the pan or tin and reverse the pan to demould tart.

Serve with goat’s cheese. 

Note

• Vincotto, also known as vino cotto, is a syrup made from unfermented grape must (crushed fruit and skins).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.