- Pre-heat your oven to 200C/180F/Gas 6. Prepare your shallots by putting them in a bowl and covering them with boiling water. Leave them for 10 minutes and they will be reasonably easy to peel after draining.
- Heat the oil and butter in a large oven proof frying pan. Add the shallots and fry for 10-15 minutes until softened and lightly brown. Stir in the vinegar and sugar and scatter in the thyme leaves. Let this cook to form a lovely deep brown caramel but not too thick. Season.
- Roll out the pastry if not already a round sheet, big enough to cover your frying pan. Lay the pastry over the shallots and tuck the edges in all around the pan. Bake for 25-30 minutes until golden.
- Let the tart rest out of the oven for 5 minutes before turning out of the tin. It is best to lay your plate on top of the pan and then flip it all over to do this so that the tart holds it’s shape nicely. Dot the tart with the Goats cheese and serve with a crisp green salad.
Recipe taken from James Martin for BBC Good Food Magazine
Wow, this has been a family favourite for years – I remember helping my father (by peeling the shallots) to make this when i was lad – at least 30 years ago!
Anyway it’s delicious – I just hope James Martin gave correct attribution to my father!
You are lucky to have grown up with this dish! I just discovered it and I am in love with it! Thanks for dropping by the blog! x