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Sticky Shallot Tart with Roquefort Dressing

Golly, this is good! If you have ever imagined a tart filled with meltingly tender caramelized shallots and topped with a divine blue cheese sauce (so good we would eat it on tree bark!), then here you are. Serve as a veggie main, or as a side to any simply prepared chicken or meat. This tart should, and will, be the star of the meal!

Sticky Shallot Tart with Roquefort Dressing

3½ tbs. butter
16-18 oz. shallots, peeled and halved if large
3 tbs. demerara sugar
4 tbs. sherry vinegar
leaves only from 3 thyme sprigs
1 sheet puff pastry
2½ oz. Roquefort cheese
3 tbs. buttermilk
1 tbs. white wine vinegar
1 tbs. chopped fresh chives

Heat the butter in an ovenproof skillet that will allow the shallots to fit in a single, even layer (we like to use a 9″ or 10″ cast iron skillet). Add the shallots and cook, without stirring, over a medium heat until they start to brown. Sprinkle over the sugar, add the vinegar and then a cup of water. Keep cooking, adding more water if you need, until the shallots are cooked through and the vinegar and sugar have become sticky and caramelized around them: watch carefully in the last five minutes or so. Sprinkle in the thyme and season.

Heat the oven to 400°F. Roll out the pastry and cut a circle a little larger than your pan. Lay it over the shallots and tuck down the sides. Put in the oven for 30-35 minutes until the pastry is puffed, golden, and crisp.

To make the Roquefort dressing, mash the Roquefort in a bowl, then mix in the buttermilk, vinegar, and chives. Thin with a little water if necessary.

Invert the tart carefully onto a plate and serve in slices with the Roquefort dressing.

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