Caramelised Shallot Tatin

• 200 g plain flour
• 14 teaspoon salt
• 100 g butter, cubed
• 1 egg yolk
• 50 g walnuts, finely chopped
• 1 kg shallot, peeled
• 25 g butter
• 1 tablespoon olive oil
• 1 teaspoon cumin seed
• 3 tablespoons dark muscovado sugar
• 12 lemon, zest of
• 2 tablespoons balsamic vinegar

1. Heat oven to 200C.
2. Place flour, salt, butter and egg in bowl and rub in the wet ingredients with your fingertips until the mixture resembles breadcrumbs.
3. Add the walnuts and 2 tbsp water to make a smooth firm dough.
4. Knead briefly, wrap in clingfilm and chill in the fridge.
5. Boil the shallots in water for 5 minutes drain and pat dry.
6. Heat the butter and oil in an ovenproof frying pan and cook the shallots for 10 minutes until they turn golden.
7. Sprinkle on the cumin, sugar, zest, vinegar and 4 tbsp of water.
8. Cook for a further 5 minutes until the shallots are golden and the sauce is syrupy.
9. Remove from heat.
10. Roll out the pastry to make a circle 2 inches larger than your pan.
11. use the rolling pin to transfer the dough on top of the onions.
12. Tuck the edges of the pastry down into the pan and bake for 25 minutes until golden.
13. Leave to cool for five minutes and turn out onto a serving plate.

flour, salt, butter, egg yolk, walnuts, shallot, butter, olive oil, cumin, muscovado sugar, lemon, balsamic vinegar

Taken from www.food.com/recipe/caramelised-shallot-tatin-193062 (may not work)