Shallot And Rosemary Tarte Tatin - cooking recipe

Ingredients

1 lb bag shallots, peeled
2 tbsp olive oil
2 tbsp butter
2 tbsp honey
1 tbsp sugar
3 tbsp fresh rosemary leaves
None None For the Pastry
1 3/4 cups all-purpose flour
7 tbsp butter, cut into cubes
1/2 cup freshly grated Parmesan cheese
None None Salad, to serve

Preparation

Place the shallots in a large bowl. Pour over enough boiling water to cover. Leave for 15 minutes or until the water is lukewarm and the onions are cool enough to handle. This will help to loosen the skins. Peel each of the onions and trim off the bases.
Heat the oil and butter in a large heavy-based skillet. Cook the onions over moderate heat for 15-20 minutes, turning, until golden and cooked through. Add the honey, sugar, and rosemary leaves. Cook for a further 5 minutes until the sugar has dissolved.
To make the pastry, place the flour and butter in a food processor. Season with salt. Process until mixture resembles fine breadcrumbs. Add the Parmesan cheese and enough chilled water to process mixture to a smooth dough. Turn out on to a lightly floured surface and knead until smooth. Wrap in plastic and chill for 15 minutes.
Pre-heat the oven to 400\u00b0F. Grease and line an 8-inch loose-bottomed cake pan and spread the shallots across the base. Roll out the pastry on a lightly floured surface to a circle about 1/2 inch larger than the pan. Carefully place the pastry over the top of the onions. Press down firmly. Push the overhanging edges down the sides. Prick the pastry all over with a fork. Bake for 20-25 minutes until the pastry is golden and cooked through. Turn the tarte tatin out on to a warmed serving plate and cut into wedges to serve.