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.
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