Photo: Marina Oliphant
- 50ml vegetable oil
- 300g shallots*, peeled
- Salt and pepper
- 25g butter, softened
- 30g castor sugar
- 2 sheets puff pastry, cut into four 12cm circles
- 120g goat's curd, cut into four
- 1 large handful wild rocket
Pre-heat oven to 180C. Heat oil in a frying pan and add shallots, whole with ends untrimmed. Season and fry on high until a deep-golden colour on both sides. Place in a baking tray and bake for 15 minutes or until soft inside.
Grease four 10-centimetre tart shells well with butter. Line with sugar, discarding any remaining sugar. Place shallots evenly in shells so they fit snugly. Cover with puff pastry, tucking in sides with a spoon. Bake for 20 minutes or until pastry is golden and crisp.
Cool for a few minutes before turning upside down onto serving plates. Place goat's curd on top and garnish with rocket.
Buy goat's curd in a log shape that is easy to cut into rounds. Shallots can be cooked and placed in shells ahead of time, which makes this a great dinner party dish. Use non-stick tart shells with straight sides if you can.
*small, brown onions
- Cuisine - French