Chicken salt eschalot tarte tatin
serves
4
"Crispy sweet ’n’ salty things are an addiction. It’s a thing. This tarte tatin should also be a thing. Slow-cooked jammy onions, puff pastry and chicken salt. This is flavour-chasing at its finest." – Katrina Meynink
Ingredients (6)
- 1/4 cup (60ml) chicken stock
- 1/4 cup (30g) chicken salt, plus extra to serve (see note)
- 2 tsp extra virgin olive oil
- 1/4 cup brown sugar (see note)
- 350g eschalots, peeled and halved lengthways
- 1 x 375g sheet puff pastry
Method
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1.Preheat oven to 150°C/130°C fan-forced. Add the stock, chicken salt, olive oil and brown sugar to the base of a 25cm non-stick ovenproof frypan and give it a quick stir to combine. Add the eschalot, cut-side up. Cover pan with foil and roast for 1 hour. Remove pan from oven and increase heat to 180°C/160°C fan-forced.
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2.Remove foil and, using a pair of tongs, turn eschalots over and arrange in centre of pan – they'll have shrunk during cooking. Gently encase eschalot in the sheet of pastry, tucking edges snugly around.
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3.Return pan to oven and cook until pastry looks light and golden and has puffed, roughly 20-30 minutes. Remove pan from oven. Place a large serving platter upside down on top of pan.
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4.Carefully flip pan over so tarte transfers to plate. There will be hot jammy liquid, so be careful doing this. Sprinkle with a little more chicken salt and serve piping hot.
Recipe Notes
You’ll need a 25cm non-stick ovenproof frypan for this recipe.
Omit the sugar if you prefer a more savoury tart.
Chicken salt recipe here.
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