Camembert & Shallot Tart Tatin

Serves: 4

You will need

4 individual tart tins (you can also make one big one in a shallow cake tin)
8 long shallots, halved
375g pack of ready rolled puff pastry
4 teaspoons of butter
4 teaspoons of brown sugar
1 ripe Le Rustique Camembert 250g
1 tbsp tarragon, chopped
120g rocket salad, lightly dressed and seasoned


1 Preheat the oven to 180°C/160°C F/Gas Mark 4

2 Peel the shallots and cut them in half lengthways. Face them up on a baking tray with a slight drizzle of olive oil

3 Cook for 8–10 minutes and cover with cling film when out of the oven so they can steam slightly

4 Roll out the pastry and cut round the base of each tart tin 

5 Line the tart cases with some greaseproof and place a teaspoon of butter and sugar in each of the tart cases. Place two shallot halves in each tin

6 Cover with the pastry and gently pinch in the sides

7 Cook at for a further 10 minutes or until the pastry is cooked and slightly brown

8 Take out of the oven when cooked, turn out each tart and place back on the tray

9 Cover each tart with sliced Le Rustique Camembert and tarragon. Season each tart and bake for a further five minutes until the cheese has melted

Recipe courtesy of Le Rustique 

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