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Port-Wine & Shallot Tart

Serves: 6
Time: about 1½ hours

Ingredients​

  • Banana shallots (peeled and halved lengthwise): 750 g
  • Tawny port: 150 ml
  • Balsamic vinegar: 1 tbsp
  • Brown sugar: 1 tbsp
  • Butter: 30 g
  • Olive oil: 1 tbsp
  • Thyme: 2 sprigs (plus extra to finish)
  • All-butter puff pastry: 1 sheet (about 250–300 g)
  • Egg (beaten): 1
  • Salt and freshly ground black pepper: to taste
  • Soft goat cheese or crumbled blue cheese (optional): 75–100 g

Method​

  1. Start the shallots.
    Heat the butter and olive oil in a large ovenproof frying pan over medium heat. Arrange the shallots cut-side down and cook for 8–10 minutes until well browned.
  2. Add the port.
    Turn the shallots and add the port, balsamic vinegar, brown sugar and thyme. Season with salt and pepper. Simmer uncovered for 15–20 minutes, turning the shallots occasionally, until the port has reduced to a thick, glossy syrup. The shallots should be tender but still hold their shape.
  3. Cool slightly.
    Remove from the heat and let stand for 5–10 minutes. Arrange the shallots neatly, cut-side down, so they cover the base of the pan. If there is a lot of liquid, reduce it a little further before adding the pastry.
  4. Add the pastry.
    Cut the pastry into a round slightly larger than the pan. Lay it over the shallots and tuck the edges down around them. Prick the pastry a few times with a fork and brush with beaten egg.
  5. Bake. 180° preheated 25–30 minutes. Bake for 25–30 minutes (200°C conventional / 180°C fan), until the pastry is deeply golden and puffed.
  6. Turn it out.
    Let the tart rest for 3–5 minutes. Place a large plate over the pan and carefully invert it in one decisive movement. Rearrange any shallots that remain in the pan.
  7. Finish.
    Scatter with fresh thyme and, if using, crumble over goat cheese or blue cheese.

To serve​

Serve warm or at room temperature with a bitter green salad dressed with a sharp Dijon vinaigrette.

Good accompaniments include:

  • Watercress and rocket salad
  • Green beans with lemon and toasted hazelnuts
  • Poached pears with vanilla crème fraîche for dessert

Wine​

Good pairings include dry Riesling, Chenin Blanc or Champagne. For red wine, choose something light and acidic rather than heavily oaked or tannic.

Tip​

Tawny port works particularly well because its nutty, caramelised character complements the browned shallots. Keep the added sugar modest—the port provides plenty of sweetness.