Sticky Bacon, Shallot, Thyme Tarte Tatin
Fancy name, super easy and best of all, REALLY tasty. This is something you could serve as part of a main dish or as an appetizer for a dinner party for 4. Its sweet, savory, a little acidic and a very flavorful bite that's a little peppery and smoky thanks to the bacon and arugula. Enjoy!
2 tablespoons extra virgin olive oil
6 small (or 3 medium to large) shallots roughly chopped
5-6 strips of bacon
1/4 cup white sugar
2 teaspoons balsamic vinegar
1 tablespoon fresh thyme
1/2 cup (about 20-25) cherry tomatoes *We used grape tomatoes
1 sheet frozen puff pastry, partially thawed
1/2 cup baby arugula
1/3 cup creamy blue cheese, crumbled *We used a garlic and herb goat cheese
Preheat oven to 390 degrees Fahrenheit.
Heat 1/2 the oil in a large frying pan over medium-high heat. Cook shallots, turning, for 5 to 7 minutes or until softened. Transfer to a bowl. Add bacon to pan. Cook, turning, for 2 to 3 minutes or until crisp. Drain on paper towel.
Meanwhile, place sugar, balsamic vinegar and 1 1/2 tablespoons of water in a medium sized frying pan frying pan that can go directly into the oven. Place over med-high heat. Cook, shaking pan, until sugar dissolves and turns a light caramel color. Remove from heat. Set aside until bubbles subside. Arrange shallots and bacon over caramel. Sprinkle with 1/2 the thyme.
Cover pan with pastry, tucking in edges to form a round. Bake for 25 minutes or until golden and puffed. Stand for 5 minutes. Carefully turn out onto a serving plate with sides. Sprinkle with remaining thyme
Line a baking tray with baking paper. Place tomatoes on tray. Drizzle with remaining oil. Season with salt and pepper. Place in over with 20 minutes left in the baking time
Top with arugula, tomatoes and cheese. Serve tarte tatin warm