There's a fantastic crop of sweet flavoured, red tinged shallots in the garden. This is one of my most favourite shallot recipes. Sticky, rich delicious tarte tatin.

Shallot tarte tatin


3 oz unsalted butter
1 1/2 1b shallots, peeled keeping the shallot intact at the root end
1 tablespoon honey
Splash of balsamic vinegar
3 tablespoons vegetable stock
salt and black pepper
12 ozs puff pastry

Melt the butter in a 22cm oven proof frying pan. Add the shallots and cook  gently for 10-15 mins until softened and lightly coloured.. Stir in the vinegar,stock and honey, place the pan in the oven 200C/180C fan/gas 6.for 10 minutes.

Roll out the pastry until it's big enough to cut out a roughly 24 cm circle, place over the shallots tucking the edges down the inside of the pan. Bake for 25 minutes or until the pastry is golden. Leave the tart to settle for a few minutes before turning out