Ingredients for 6
- 1kg French shallots, peeled
- 200 ml milk
- 80g butter
- 2 tablespoons brown sugar
- 3 fresh lemon thyme sprigs
- 3 sheets puff pastry (6 small tins)
PREPARATION
Cook shallots in milk for 10 minutes.
Drain and set aside for 5 minutes to cool. Dry shallots with kitchen paper. Use your fingers to remove the skin.
In a large heavy-based frying pan
over medium heat, melt the butter and sugar until you obtain a colored caramel.
Add shallot and season with salt, pepper and thyme sprigs. Cook, gently until
shallots are just tender.
Preheat oven to 200°C. Line 6 small
tart molds or a large one with puff pastry. Crumble goat cheese and divide evenly
among pans. Spoon shallots preparation over goat cheese.
Bake in oven for 10-12 minutes or
until the pastry is puffed and golden.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
Ingredients
for 6
- 1kg apples, peeled, cored, sliced
- 1tin Morello cherries, drained
- 100g (1/2 cup) caster sugar
- 2 tablespoons fresh lemon juice
- 150ml Kirsch or Cherry
- ½ tsp ground cinnamon
- Melted butter, to grease
- 10 sheets filo pastry
- 60g butter, melted
- 100g almond meal
Pure icing sugar, to dust
Whipped cream, to serve
PREPARATION
Soak cherries into Cherry and set
aside overnight to macerate.
On the next day, drain cherries and keep
Cherry. Pre-cook apples with lemon juice, Cherry, cinnamon and sugar. Add
cherries when done.
Preheat oven to 180ºC. Line a tray
with baking paper. Place the filo on a clean work surface. Brush 1 filo sheet
with melted butter. Top with another filo sheet. Brush with melted butter.
Repeat with melted butter and remaining filo. Sprinkle with the almond meal.
Place the filling along 1 long side, leaving a wide border at each end. Fold in
the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared
tray. Brush with remaining butter.
Bake for 25 minutes or until golden.
Dust with icing sugar. Serve with whipped cream.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
