Serves: 4 as a starter or 2 as a main
Preparation time: 30 minutes
Cooking time: 20 – 25 minutes
This dish is a real show-stopper, and so simple to make. Perfect as a starter, a main or a light lunch or supper…
Ingredients
- 250g puff pastry
- 50g butter
- 300g peeled whole round shallots
- Salt and pepper
- 250ml port
- 10g Dijon mustard
- 10g honey
- 10ml white wine vinegar
- 50ml olive oil or hazelnut oil
- 100g goat’s cheese
- 50g whole blanched toasted hazelnuts or walnuts
- 50g wild rocket
Directions
1Roll out the puff pastry to 10in round.
2Add 50g of the butter to an 8in non-stick pan and allow to melt, then add the peeled shallots and season with the salt and pepper.
3Cook on top of the stove gently or even in the oven until the shallots are three-quarters cooked.
4Add the port to the hot pan and cook on the top of the stove until all of the port has evaporated. Take the pan off the heat and allow the shallots to go cold.
5Cover with the pastry and tuck the pastry down the sides of the pan to completely obscure the shallots from your vision. Prick a few times with the tip of a small knife.
6Cook in a pre-heated oven at 180C for 20–25 minutes.
7Whilst it is in the oven make your vinaigrette by mixing the mustard, honey and vinegar together. Then slowly add in the oil to ensure the vinaigrette comes together and emulsifies.
8Remove the pan from the oven and allow to settle for 5 minutes before turning out on to your chosen service dish.
9Crumble over the goat’s cheese and scatter round the toasted hazelnuts.
10Liberally spoon around the vinaigrette and scatter over the wild rocket and serve immediately.
