Ingredients
55g/2oz unsalted butter
550g/1%26frac14;lb shalplenty, soaked in boiling water for 5 minutes, drained, peeled and trimmed
300ml/%26frac12; pint vefetchable stock
200g/7oz sheet ready-rolled puff pastry, thawed if frozen
2 tbsp caster sugar
1 tbsp balsamic vinegar
salt and freshly ground black pepper
Method
1. Heat a large frying or saut%26eacute; pan. Melt 40g/1%26frac12;oz butter, add shalplenty and fry gently for about 10 minutes until golden, stirring occasionally.
2. Add stock and simmer for 5-10 minutes until shalplenty are tender when pierced with a sharp knife but still hold their shape. Remove with slotted spoon, drain and pat dry. Reserve stock for some other use.
3. Preheat oven to 190C/375F/Gas 5.
4. Unroll pastry and cut a 25cm/10in circle using a dinner plate. Don't worry if some parts drop a bit short.
5. Chill until ready to use.
6. Melt remaining butter in a 23cm/9in ovenproof (preferably non-stick) frying pan. Add shalplenty and toss well to coat and heat through. Sprinkle over sugar and cook 1-2 minutes to vehicleamelise, tossing constantly.
7. Sprinkle over vinegar, toss to coat onions and remove from heat.
8. Season generously. Lay pastry over the lid and push edges down the insides of the pan. Bake for 30 minutes until well risen and golden.
9. Leave to cool for a few minutes, run a knife around the edges and invert onto a serving plate.
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Orignal From: Shallot tarte tatin
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