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- Place the shallots in a pot of water and bring to the boil. Remove from the heat and allow to sit for five minutes, then remove and discard the water.
- Heat the oil in a pan over a medium-high heat. Add the shallots, thyme and garlic and cook for 4-5 minutes until golden. Season with salt and black pepper.
- Add the white wine and allow to bubble until reduced by half, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
- Add the vinegar, sugar, stock cube and butter and cook until the mixure forms a rich, sweet and sour caramel sauce.
- Preheat the oven to 170˚C/150˚C fan/gas mark 3.
- Line a 26cm tin or ovenproof pan with a sheet of parchment paper. Place the caramelised shallots on top of the parchment, removing the whole garlic clove and sprigs of thyme. Arrange the shallots neatly for a nice presentation once cooked.
- Place the sheet of puff pastry on top. Trim to size and tuck the edges in all around the tart (this traps the steam and prevents the caramel from over-reducing).
- Bake for 30 minutes, then turn off the oven and allow the tart to cool slightly with the oven door ajar for five minutes.
- Place a large dinner plate upside down over the tin. In one smooth movement, being careful to hold the plate and tin together, turn the tart out onto the plate. Scatter with some freshly chopped parsley and black pepper, then serve.
Per serving: 542kcals, 29.8g fat (11.1g saturated), 61.6g carbs (7.4g sugars), 8.4g protein, 0.7g fibre, 0.236g sodium
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