By chef Geraldine Gay
Preheat oven to 180°C
To prepare the filling for the tartlets, peel the shallots, cut in half lengthways and trim off the root end. Heat the oil in a frying pan, add the shallots flat side down and cook until starting to brown. Add a little salt and pepper, turn over and add the balsamic vinegar. Place in the oven for 8 minutes, or until soft. Allow to cool.
Using a circular cutter approx 5.5” wide, cut four rings of the puff pastry.
Using a 4.5” cutter cut a smaller ring out of the circle of pastry you have already cut. This will leave you with a 4.5 circle of pastry and a 5.5 ring of pastry.
Brush the smaller piece of pastry with the beaten egg, then lay the ring of pastry around the edge, you will have to cut this and trim a little off… it will now be the border for your tartlets.
Egg wash the border of the tartlet and prick the centre with a fork.
Bake the tartlets for 10 minutes, remove from the oven, if the centres have risen gently push down with the back of a spoon. Place a tablespoon of onion marmalade in the centre of each tart and spread so the middle is covered. Divide the shallots filling between the four tartlets and then crumble over the goats cheese. Place back in the oven for a further 5 minutes.
Drizzle the tartlets with a little balsamic vinegar, serve with some dressed leaves.
This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information.
Click her or more information on Chef Geraldine Gay.
Ingredients for two servings:
- 2 Sheets Ready Rolled Puff Pastry
- 4Tbsp Red Onion Marmalade
- 8 Banana Shallots
- 1Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
- Salt And Pepper
- 1 Egg, Beaten
- 300G Hard Goats Cheese