Shallot, bacon and thyme tatin

Method

1. Heat the oven to 220°C/200°C fan/gas 7. In a large frying pan, heat a glug of oil and fry the shallots for 15 minutes over a low heat until starting to soften. Transfer to a bowl and set aside. Add the bacon lardons to the pan and fry for 5-10 minutes until crisp, then add them to the shallots in the bowl.
2. Mix the mascarpone with the garlic in a small bowl, season with salt and pepper, then set aside.
3. Put the sugar in a tatin dish or ovenproof frying pan over a low heat. As the sugar melts, shake the pan gently to help it melt evenly. Keep heating until the sugar turns into a deep red-brown caramel – this will take 5-8 minutes. Keep an eye on it.
4. When the caramel has reached the desired red-brown colour, turn off the heat. Cover evenly with the shallots and bacon from the bowl and lightly press them into the caramel. Don’t stir or agitate the mixture.
5. Roll out the pastry on a lightly floured work surface and use a 26cm plate as a guide to cut out a circle. Spread the mascarpone over the pastry circle, then place it loosely on top of the shallots, mascarpone-side down. Gently tuck the pastry around the filling, then bake for 30 minutes until the pastry is golden and cooked through and the shallots are tender. Cool for 5 minutes, then carefully invert the tatin onto a plate and add fresh thyme leaves to serve.