• JJ & Michelle

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!

Found the recipe at taste.com.au


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

Step 1

Preheat oven to 390 degrees Fahrenheit.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 5

Top with arugula, tomatoes and cheese. Serve tarte tatin warm


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