Tantalising Bacon Shallot & Thyme Tarte Tartin
Everything is better with bacon! Especially buttery puff pastry topped with sticky caramelised onions and tasty Aussie bacon. With its rich flavour and crumbly texture, it's sure to become a favourite at home!
50 mins
Experienced Cooks
6
What you’ll need
INGREDIENTS
- 250g SunPork Fresh Foods Bacon Rashers, diced
- 2 sheets frozen puff pastry
- 700g eschalots, peeled and halved with ends trimmed
- 100g butter
- 2 garlic cloves, crushed
- 200ml chicken stock
- ¼ cup brown sugar
- 3 Tbsp. balsamic vinegar
- 4 sprigs fresh thyme
- 1 Tbsp. fresh thyme leaves
- 50g feta, crumbled
How to make it
- Pre-heat fan forced oven to 180⁰C.
- In an oven proof fry-pan over med-high heat, cook bacon until slightly crisp, then set aside to drain on paper towel.
- Melt half the butter in an oven-proof fry-pan. Add eschalots and garlic, then cook until starting to brown.
- Add stock, vinegar, sugar and thyme and simmer for approx. 10 mins or until eschalots are softened but not quite cooked through.
- Drain the bulk of the liquid from the pan.
- Arrange the eschalots neatly in the pan, cut side up, then add bacon and cover with pastry.
- Carefully tuck the pastry edge around the eschalots and down the side of the fry-pan.
- Transfer the fry-pan to the oven, then bake for 20-25 mins or until the pastry is golden.
- Remove from the oven and rest for 10 mins before turning out onto a serving plate.
- Garnish with feta, rocket and fresh thyme.
- Serve and enjoy!
