Shallot and Gruyère Tarte Tatin

Slow-caramelised shallots, crispy bacon, melted cheese, golden puff pastry. Only one pan needed. Best served warm, straight from the plate.

Ingredients

For the Filling

6–8 rashers bacon, diced

6–8 shallots, halved

2–3 spring onions, finely sliced

3 tbsp unsalted butter

1½ tbsp brown sugar

Splash of sherry vinegar

Fresh thyme

Sea salt and black pepper

For the Tart

1 sheet puff pastry

Gruyère (or Comté), grated

1 egg yolk (for egg wash)

To Garnish

Fresh chives, finely chopped

Preparation

Place the bacon into a cold pan over a medium heat and cook slowly, allowing the fat to render and a deep fond to develop. Continue until the bacon is crisp, then remove and set aside, leaving the rendered fat in the pan.

Add the butter, brown sugar, and sherry vinegar to the same pan. Allow everything to melt together into a light caramel. Arrange the shallots cut-side down in a tight, even pattern.

Season with sea salt, black pepper, and fresh thyme, then spoon the caramel over the top. Cook gently for around 20 minutes, until the shallots are softened and glossy.

Remove from the heat and scatter over the bacon, spring onions, and grated cheese. Lay the puff pastry over the pan, tucking the edges in neatly. Lightly prick with a fork and brush with egg yolk. Bake at 180°C / fan 160°C / gas 4 for 20–25 minutes, until the pastry is golden and crisp.

Allow to rest briefly before carefully inverting onto a plate. Finish with a scattering of finely chopped chives and serve warm.