Shallot tarte Tatins with chicken liver

Name: Shallot tarte Tatins with chicken liver
Total time: 2 h
Ingredients: 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; 1 tbsp of vegetable oil; 2 garlic cloves; 100ml of red wine vinegar; 350g of chicken livers; 1 tbsp of flat-leaf parsley; 1/2 tbsp of chives, chopped; pepper

by Bruno Loubet

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medium
4
2 hours

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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 Tarte Tatin derives its name from the Tatin sisters, who originally made it with caramelised apples.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.

First published in 2015

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Ingredients

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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

1/2 tbsp of chives, chopped
pepper

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Equipment

4 10cm tartlet tins

Method

To make the Tatins, put the shallots, wine, bay leaf and honey in a saucepan. Bring to the boil, reduce and simmer very gently for 45 minutes

20 shallots, peeled
500ml of red wine
1 bay leaf
5 tbsp of honey

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

Cut the butter into cubes and whisk into the reduced red wine, then season

90g of butter, chilled
salt
pepper

Divide the wine equally between 4 10cm tartlet moulds. Divide the shallots between the tartlet moulds and place in the centre of each mould

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

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

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

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

Add the parsley to the chicken livers, mix well and season to taste with salt and pepper

1 tbsp of flat-leaf parsley

To plate, place 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

1/2 tbsp of chives, chopped
pepper

First published in 2015

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Bruno Loubet

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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