Feeling peckish? Time for shallot tarte tartin!
Although we love drinks, we also get hungry from time to time. As such, we’ve devised some recipes that pair perfectly with beers from our Atlantic Archipelago range. In fact, they even form part of the ingredients too! Give them a go, we’re sure you’re going to love them!
Enjoy this light summer dish, the Shallot Tarte Tartin to pair nicely with our Queen & Empress Lager.
Ingredients
Shallot Tarte Tatin
5 shallots, peeled and halved
200g caster sugar
water
100ml red wine vinegar
15g butter
100g puff pastry
Beer Braised Onions
4 Roscoff onions
25g butter
15ml vegetable oil
1 pint Queen & Empress lager
Pepper and salt
Silverskin Onions
2 tbsp caster sugar
100g silverskin onions
50ml beef stock
Thyme
Knob of butter
Dash of vinegar
Method
Shallot Tarte Tatin
In a pan, cook shallots with sugar, water, and vinegar until softened.
Preheat the oven to 200°C.
Melt sugar into caramel, then stir in butter. Arrange the shallots flat side down and coat with the caramel.
Spoon shallots into two dishes, top with pastry, tuck the edges, and bake for 20 minutes. Once baked, carefully flip onto a plate.
Beer Braised Onions
Place onions in a pan, cover with Queen & Empress lager, bring to a boil, then simmer for 30 minutes.
Cut the onions in half, then fry them in hot vegetable oil until charred.
Gently pull apart the onions into petal-like pieces.
Silverskin Onions
Heat sugar in a pan until it melts into caramel.
Add the remaining ingredients, toss to coat, and cook for 2-3 minutes until well combined.