This recipe makes a tart approximately 23cm in diameter. If possible use a cast iron pan with a handle that can go in the oven .
700gms small sweet shallots
125gms butter
1 tblsp sugar
salt and pepper to season
250gms butter puff pastry
pre heat oven to 200 deg. celsius
melt butter, sugar and salt and pepper
peel shallots and arrange on melted butter in pan, some may need slicing in half to get the depth consistent.
cook slowly for approximately 30 minutes or until the shallots are tender and the butter and sugar begin to caramelize. Do not cook over a high heat as the sugar will burn. Remove from the heat and set aside
Roll puff pastry until you have a thin circle 20% bigger than the pan. The pastry should be a few millimeters thick. Place the pastry over the shallots and tuck in around the sides. Cook the tart in the hot oven for 20 minutes. The pastry should be light brown and crisp.
Remove from oven, wait 5 minutes, cover with a plate and invert so the tart ends up on the plate shallot side up. If the shallots are sticking then pour a little warm stock under the shallots, shake gently and then invert
Serve warm with some crème fraiche and a green salad
