Shallot Tarte Tatin With Pan-fried Chicken Liver
Shallot Tarte Tatin Ingredients
1 Small shallot, peeled
500ml of red wine
1 Bay Leaf
5 tbsp of Caster Sugar
100g of Butter
1 Sheet of Puff Pastry
1 tbsp of vegetable oil
2 garlic cloves
100ml of red wine vinegar
350g of chicken livers
1 tbsp of flat-leaf parsley
Put the shallots, wine, bay leaf and sugar in a saucepan. Bring to the boil, reduce and simmer very gently for 45 minutes
Drain the shallots, keeping the wine. Pour the red wine through a fine sieve into a clean saucepan and boil until reduced to 4 tbsp.
Whisk in the butter into the reduced red wine, then season
Divide the wine between 4 10cm tartlet moulds. add shallots in the centre of each mould,
Roll out pastry till very thin, then cut a 10cm disk . Cover each tin with puff pastry and gently press down around the shallots
Bake for about 10 minutes.
blanch parsley for 1 minute and refresh. drain and squeeze out excess water and chop finely
Clean livers by removing an sinew or membrane.
Heat a pan on a medium to high heat and oil, sear the livers until golden brown and medium rare, remove from the pan and place on one side.
Finely chop garlic and add to the pan with the red wine vinegar. Reduce by 2/3rds. Add the parsley and livers, mix well and season
Turn out the Tatin onto the middle of a plate, and position the chicken livers on top. Finish with a sprinkle of the chopped chives and some freshly ground pepper.