Baron Bigod and Shallot Tarte Tatin

Warm and gooey and delicious...  

We recently spotted our Baron Bigod cheese gracing the menu of The Dog in Wingham.

Head Chef Charlie Kendall-Smith is a big fan of our cheese, and his latest concoction is one of his current best sellers. 

From Charlie: “The dish is amazing, but for me Baron Bigod is the star of the show. The combination of this amazing creamy cheese with the sweetness of the caramel is what makes this dish so special. The popularity speaks for itself, we cannot make enough of these! There is a very valid reason why I try and get Baron Bigod somewhere on all of my menus!” Thank you Charlie 🙌

We hope you enjoy making it... let us know how you get on. 

Ingredients:

Puff Pastry 500g
Banana Shallots x12
8tbsp Balsamic Vinegar
6tbsp Light Brown Sugar
3tbsp Golden Caster Sugar
50ml Water
1 Star Anise
3 Cloves
1 Sprig Rosemary
1 Sprig Thyme

Method:

Halve the banana shallots & char the flat side until you have a nice dark colour on them. The next step is to make the caramel using the sugar & water. Once the caramel has formed, finish it with balsamic vinegar and the aromats & herbs.

Allow the aromats & herbs to infuse for a few minutes before discarding them. Then line 6x small tart dishes with the charred shallots and pour in the caramel. Top this with the pastry and tuck it in the sides to hold in the shallots & caramel.

Pop them in the oven for 15 minutes at 180 (fan). Once the pastry is cooked the tarte tatin is ready to be taken out, turn over & top with some generous slices of Baron Bigod. To finish the tarte tatin, serve with dressed rocket & watercress & toasted walnuts. (If you want to melt the cheese slightly, pop the tarts back in the oven for 15 secs before dressing tham.). Enjoy!