Some good friends recently gave me this recipe and funnily enough it calls for 1 1/2 lbs of shallots which happens to be the exact amount given to us by our neighbours yesterday and so today for lunch this is what we had, accompanied by a salad made with their lettuce and tomatoes and our yellow courgettes thinly sliced - all washed down with a glass of Bergerac rose!
50g/2oz buttter
675g/1 1/2lbs shallots, peeled (cut any large ones in half)
2 tbsp (preferably clear) honey
2 tbsp balsamic vinegar
a few thyme sprigs
Salt and freshly ground black pepper
A little flour for rolling out pastry
250g/9oz puff pastry, defrosted if frozen
Preheat the oven to 200C / 400F. Melt the butter in a frying pan - add the shallots and fry over a medium heat for about 5 minutes or until just beginning to brown - stirring from time to time.
Add the honey and vinegar and fry for a further 5 minutes until the shallots are deep golden, stirring frequently towards the end. Add the thyme sprigs (I removed the twiggy bits) and season with salt and pepper - leave to cool.
Transfer the shallots to a greased shallow cake tin (20cm/8in in diameter).
Sprinkle the worktop with flour and roll out the pastry a little larger than the tin. Place the pastry over the shallots and tuck it down the sides of the tin. Make 2 slits for steam to escape.
Bake for 25-30 minutes, until the pastry is well risen. Leave to stand for 5 minutes, cover the pan or tin with a plate, invert then carefully turn out onto the plate. Serve warm or cold.
Bon weekend & bon apetit!
A-maze-ing!
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