SHALLOT TATINS WITH GOAT'S CHEESE
Gordon Ramsay's sophisticated starter is fabulously buttery and crisp - serve before his Stir fry of duck
Provided by Gordon Ramsay
Categories Dinner, Starter
Time 1h15m
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat the oven to fan 90C/conventional 110C/gas ¼. Halve the plum tomatoes lengthways and place, cut-side up, in a small shallow roasting tin. Trickle over 2-3 tablespoons of the oil, then scatter with the thyme leaves and some seasoning. Roast for about 45 minutes until the tomatoes soften a little, but still hold a good shape. Remove and cool, spooning over some of the roasting juices.
- While the tomatoes are roasting, blanch the shallots in boiling water for half a minute or so, then drain and cool under cold running water. Peel off the skins and trim the root ends. Also peel off any tough inner skins and cut any larger shallots in half so they are all roughly the same size.
- Heat all but 1 tbsp of the remaining oil in a large frying pan and toss in the shallots, stirring to coat in the oil. Sauté over a medium heat for 15-20 minutes or until they become tender and begin to turn mid-golden in colour. Add the rosemary, season and cook for another 5 minutes. Remove from the heat and leave to cool.
- Sprinkle the sugar and 2 tbsp water into a smaller frying pan and leave to stand for about 3 minutes. Put the pan over a low heat, shaking occasionally to mix the melting sugar and stirring gently. When all the sugar has dissolved, turn up the heat and cook to mid-golden brown.
- Remove from the heat and mix in first the butter and then the vinegar. Take care as this might spit a bit - you should be left with a nice syrup. Toss in the shallots and tomatoes and stir lightly to coat.
- Now stand eight 150ml ramekins on a metal baking sheet. Drain the shallots and tomatoes in a colander, saving the syrup, then divide them between the ramekins and set aside to cool.
- Cut the pastry into 4 oblong pieces on a lightly floured board. Roll out each one very thinly, then cut out two 9-10cm discs from each piece (the discs should be about 1cm larger than the diameter of the ramekins). Pick each piece up and press the edges gently between your fingertips to make the pastry thinner. Do not prick. Lay a pastry disc on top of each ramekin, then tuck the edges of the pastry down inside, between the tomatoes and shallots and the sides of the dishes, using the handle of a teaspoon to help. Press down lightly. (The tarts can now be chilled for up to 24 hours until ready to bake.)
- Preheat the oven to fan 200C/conventional 220C/gas 7. Bake for about 18-20 minutes until the pastry tops are crisp and mid-brown. Remove and cool for 5 minutes (the sugar will be very hot otherwise). Meanwhile, gently reheat the reserved syrup from the tomatoes and shallots with the remaining 1 tbsp olive oil.
- Loosen the pastry edges with a small knife and carefully upend each ramekin on to a small plate. Cut the goat's cheese into 8 thin slices (discarding the rind ends), dipping your knife into a cup of hot water in between each slice. Put one slice on top of each tatin, drizzle over the warm syrup and garnish with little basil leaves. Serve warm.
Nutrition Facts : Calories 418 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
TATIN OF SHALLOTS AND PORT WITH CREAMY GOAT'S CHEESE
Try this delicious shallot tatin with goat's cheese recipe plus other recipes from Red Online
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Roll out the puff pastry to 25 centimetre round.
- Add the butter to a 20 centimetre non-stick pan and allow to melt, then add the peeled shallots and season with the salt and pepper. Cook on top of the stove gently or even in the oven until the shallots are almost cooked.
- Add the port to the hot pan and cook on the top of the stove until all of the port has evaporated. Take the pan off the heat and allow the shallots to go cold.
- Cover with the pastry and tuck the pastry down the sides of the pan to completely cover the shallots. Prick a few times with the tip of a small knife. Cook in a pre-heated oven at 180ºC/gas mark 4 for 20 to 25 minutes.
- Whilst it is in the oven make your vinaigrette by mixing the mustard, honey and vinegar together. Then slowly add in the oil to ensure the vinaigrette comes together and emulsifies.
- Remove the pan from the oven and allow to settle for five minutes before turning out on to your chosen service dish. Crumble over the goats cheese and scatter round the toasted hazelnuts. Liberally spoon around the vinaigrette and scatter over the wild rocket and serve immediately.
POTATO, GOAT CHEESE AND CARAMELIZED ONION TATIN
Provided by Molly O'Neill
Categories casseroles, appetizer, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To make the tatin, preheat oven to 350 degrees. Butter a 9-inch round gratin dish. Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat. Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes. Transfer to a bowl. Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat. Season with 1 teaspoon salt and pepper. Layer the potatoes in the prepared dish. Bake until tender, about 40 minutes. Set aside for 15 minutes.
- Top the potatoes with the goat cheese and then the onion mixture. Place the pastry on a work surface and press out the seams. Cut out a 9-inch circle and pierce it all over with a fork. Place the pastry over the cheese.
- Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat. Refrigerate the remaining 2 tablespoons butter. Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes. Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes. Add the broth and simmer until reduced to 3/4 cup, about 20 minutes.
- Increase oven heat to 400 degrees. Bake the tatin until the pastry is brown, about 25 minutes. Meanwhile, bring the sauce to a simmer. Cut the butter into small pieces. Remove the pan from the heat and gradually whisk in the butter pieces. Remove the thyme sprig.
- To serve, run a small knife around the edge of the tatin to loosen. Invert onto a plate and cut into 4 wedges. Place 1 wedge on each of 4 plates and spoon some of the sauce around each one. Serve immediately.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 11 grams, Carbohydrate 34 grams, Fat 29 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 5 grams, TransFat 1 gram
SHALLOT TARTE TATIN WITH GOAT'S CHEESE
James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite
Provided by James Martin
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
- Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
- Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
- Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.
Nutrition Facts : Calories 603 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.56 milligram of sodium
GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS
These tartlets make a versatile first course, complementing a variety of menus, from elaborate to informal; like many successful first courses, they taste good either warm or at room temperature.Pate brisee, the French version of a standard short pastry, is used for sweet and savory tarts, piecrusts, and quiches. You can bake the tartlet shells a day or two in advance, and store them in an airtight container before filling and baking; or, form the shells, and freeze them until you're ready to bake them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets. Lightly flour a clean working surface. Roll pate brisee to an 1/8-inch thickness. Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
- Line shells with aluminum foil; fill with dry beans or pie weights. Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking. Remove beans and foil. Continue baking until shells are slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack. Reduce the oven temperature to 325 degrees.
- In a medium skillet over medium-low heat, melt butter. Add shallots and sugar, and season with salt and pepper. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.
- Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy cream and sour cream; process until well combined. Transfer to a medium bowl.
- Stir in thyme and parsley; season with pepper. Spoon filling into each shell to within 1/8 inch from top, about 2 to 3 tablespoons per shell. Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
- Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets. To serve, place tartlets on plates. Garnish each plate with frisee.
GOAT'S CHEESE, SHALLOT AND LEEK TART - A BIT OF A FRENCH TART!
A very simple and extremely tasty tart that I often make when leeks are in season. You can make your own pastry if you wish - I do when I have lots of time, but this works equally well with good quality ready-made flaky pastry, thus cutting down on time. Try to use small, thin leeks and try to get hold of little pink shallots - it just makes it so colourful when cut and served. This tart freezes beautifully; you just need about 3-4 hours to defrost it and then to reheat it, just pop it into the oven on a low heat for about 10 to 15 minutes. However, it is delicious served and eaten cold as well. Great picnic food or wonderful for a light & elegant luncheon dish. I also serve this at celebrations as part of a finger buffet - it can be baked in a square tin for events like that - making it easier to cut and portion. One point, this is what I would call a soft set tart - so when you take it out of the oven, do not be alarmed if it appears to be too soft; it will set as it cools, making it deliciously creamy and not at all rubbery! N.B. I have called this a bit of a French Tart, just a play on my Zaar name! But, it could be Welsh, using Welsh goat's cheese & Welsh leeks, or even English, you can obtain a wonderful array of English goat's cheeses now.
Provided by French Tart
Categories Savory Pies
Time 1h
Yield 1 Tart, 6 serving(s)
Number Of Ingredients 8
Steps:
- You will need a 7½ inch (19 cm) diameter fluted quiche tin with a removable base, 1¼ inches (3 cm) deep, very lightly buttered, and a small, solid baking sheet.
- Pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
- Now prepare the leeks. First, take the tough green ends off & discard them; leave some of the lighter green & then make a vertical split about halfway down the centre of each one and clean them by running them under the cold-water tap while you fan out the layers - this will rid them of any hidden dust and grit. Then slice them in half lengthways and chop into ½-inch (1 cm) slices.
- Next, in a medium-sized frying pan, melt the butter over a gentle heat and add the leeks, shallots and some salt. Give it all a good stir and let them cook gently, without a lid, for 10-15 minutes or until the juice runs out of them. Then you need to transfer them to a sieve set over a bowl to drain off the excess juice. Place a saucer with a weight on top of them to press out every drop.
- Roll it out into a circle on a lightly floured surface. As you roll, give it quarter turns to keep the round shape and roll it as thinly as possible. Now transfer it, rolling it over the pin, to the tin. Press it lightly and firmly over the base and sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it. Now trim the edges and press the pastry up about ¼ inch (5 mm) above the rim of the tin all round, and then prick the base all over with a fork.
- After that, paint some of the beaten egg for the filling over the base and sides. Now place the tin on the baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure that the pastry is not rising up in the centre. If it is, just prick it a couple of times and press it back down with your hands.
- While the pastry case is pre-baking, crumble the goats' cheese with your hands, and then gently combine it with the leeks & shallots in the sieve. Now, in a jug, mix the beaten eggs with the crème fraîche or double cream, seasoning with just a little salt (there is some already in the leeks) and a good grinding of freshly milled black pepper.
- As soon as the pastry case is ready, remove it from the oven; arrange the leeks, shallots and cheese all over the base. Pour the cream and egg mixture over the top of the cheese, shallots & leeks, then put the tart back on the baking sheet with the oven shelf half pulled out, then gently slide the shelf back in and bake the tart for 30-35 minutes, until it's firm in the centre and the surface has turned a lovely golden brown.
- Next, remove it from the oven and allow it to settle for 10 minutes before serving. These 10 minutes is important, as it will be much easier to cut into portions. The best way to remove the tart from the tin is to ease the edges from the sides of the tin with a small knife, then place it on an upturned jar or tin, which will allow you to carefully ease the sides away.
- Next slide a palette knife or wide fish slice underneath and ease the tart on to a plate or board ready to serve, or simply cut it into portions straight from the tin base.
- Serve for picnics, light lunch with mixed salad and baked potatoes or as finger food for a buffet.
Nutrition Facts : Calories 517.5, Fat 38.5, SaturatedFat 19.6, Cholesterol 170.5, Sodium 441.4, Carbohydrate 28.6, Fiber 2.3, Sugar 3.4, Protein 15.4
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