Shallot tarte Tatins with chicken liver
by
- Starter
- Medium
- 4
- 2 hours
PT2H
Bruno Loubet's recipe for a shallot version of tarte Tatin is impressive and perfectly accompanied by chicken liver. Tarte Tatin derives its name from the Tatin sisters, who originally made it with caramelised apples. This recipe has a great sense of flavour with the richness of the liver playing well with the delicate and sweet flavours of the shallots and honey.
Ingredients
Shallot tatins recipe
- 20 shallots , peeled
- 500ml of red wine
- 1 bay leaf
- 5 tbsp of honey
- 90g of butter , chilled
- 4 sheets of puff pastry
- pepper
- salt
Chicken liver recipe
- 1 tbsp of vegetable oil
- 2 garlic cloves
- 100ml of red wine vinegar
- 350g of chicken livers
- 1 tbsp of flat-leaf parsley
Garnish
Equipment
- 4 10cm tartlet tins
Method
2
Drain the shallots, keeping the wine, and set aside. Pour the red wine through a fine sieve into a clean saucepan and boil until reduced to 4 tbsp
4
Divide the wine equally between 4 10cm tartlet moulds. Divide the shallots between the tartlet moulds and place in the centre of each mould
5
Cut a 10cm disk from each sheet of puff pastry. Cover each tin with the puff pastry and gently press it down around the shallots
- 4 sheets of puff pastry
6
Put the moulds in a roasting tray with a little water at the bottom. Bake for about 5-10 minutes or until the pastry is puffed and golden
7
Meanwhile, start the chicken livers by blanching the parsley for 1 minute and refreshing in ice water. Drain and squeeze out as much excess water as possible and chop finely
8
Clean the chicken livers by removing an sinew or membrane. Heat a ittle oil in a large pan on a medium to high heat and sear the livers until golden brown and medium rare in finish. Finely chop the garlic and add to the pan with the red wine vinegar. Reduce the liquid to a 1/3 of its original volume
- 1 tbsp of vegetable oil
- 2 garlic cloves
- 100ml of red wine vinegar
- 350g of chicken livers
9
Add the parsley to the chicken livers, mix well and season to taste with salt and pepper
- 1 tbsp of flat-leaf parsley
Discover more:
Go to Comments
Shallot tarte Tatins with chicken liver
