Tuesday 23 January 2018

That's Shallot

I had some banana shallots, and there are always apples in the fruit bowl. I made this tart for our meal last Friday [and kept the remaining 66% for another day]. This is NS's picture- by the time I came to turn mine out  it was raining heavily and I didn't want to go outside in the high winds to pick thyme sprigs to festoon the top of my tart! I omitted the Parmesan, but gave Bob a bowl of grated mature Cheddar cheese to sprinkle over his slice, which worked equally well. It was very quick and easy, I would make this one again I think. 

Nigel Slater's Shallot and Apple Tart
Serves 6
plain flour 225g
butter 120g
egg yolk 1
thyme leaves 2 tsp
Parmesan 4 tbsp, finely grated
apples 2
banana shallots 4, medium
butter 30g
olive oil 2 tbsp
You will need a tarte tatin tin or a metal-handled frying pan measuring 24cm in diameter.
Put the flour into the bowl of food processor, add the butter in small pieces and process to the texture of fine breadcrumbs. Add the egg yolk, thyme leaves and 3 tbsp grated Parmesan, process briefly, then transfer to a lightly floured board and bring together into a ball. Wrap in clingfilm or greaseproof paper and leave to rest.

Set the oven at 200C/gas mark 6. Peel the shallots, then halve each lengthways. Melt the butter with the oil in the tatin tin or frying pan over a moderate heat, then add the shallots, cut side down. Let the shallots brown lightly then turn them to let the other side colour. Meanwhile, halve, core and slice each apple into 8 segments. Remove the shallots from the pan, then add the apples, letting them soften and turn lightly gold. Scatter a heaped tablespoon of grated Parmesan over the pan, then return the shallots.

Roll the pastry out to a good 3cm larger than the tin or frying pan. Lay the pastry over the shallots and apples, tucking in the overhanging dough. Bake for 25 minutes until the pastry is pale biscuit-coloured and the butter is bubbling round the edges. Remove from the oven, leave to settle for 10 minutes then turn out on to a serving plate.

This was from last week's Guardian where NS was extolling the joys of apples. His food writing really does make my mouth water. The shallots which Bob's Dad grew were quite different in shape - it seems that banana shallots have only been around in the UK for just over 10 years [details here] I do like their mild taste though...


  1. That sounds delicious. I prefer to use the 'banana' shallots. They are easier to cut up and their taste is pleasant.

  2. Hmmm, don't know if I've had banana shallots. We eat Eschallion shallots frequently and they are delicious! This looks delectable!


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