Serves 4 - 6
This recipe was given to Mrs Johnson along with a big bag of homegrown shallots. I can't think of a better present. The tart is supremely good, dark and savoury as roast meat. Of course, it's perfect to make for vegetarians, but be sure to give the same to the meat eaters too, or you'll have a riot on your hands.
900 g (2 lb) shallots
50 g (2 oz) butter
3 tbsp dark brown sugar
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
4 tbsp water
1 tbsp chopped fresh sage
340 g (12 oz) shortcrust pastry (add some chopped herbs if you are making your own)
1. Peel enough shallots to cover the base of a 20 - 25 cm (8 - 10 inch) ovenproof frying pan.
2. Cook them in boiling water for 5 minutes. Drain them well.
3. Heat the butter in the pan and fry the shallots until golden.
4. When the shallots are coloured all over, add the rest of the ingredients (except the pastry) and simmer until the shallots are bathed in dark syrup. (You can make the tart ahead up to this point.)
5. Roll out the pastry into a circle a little larger than the pan and lay it over the shallots. Tuck in the edges.
6. Bake at Gas 6 (200°C) 400°F for 20-25 minutes until the pastry is golden and cooked through.
7. Invert on to a plate so that the shallots are on top. Eat warm.
