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Sage & Shallot Tart taken from the book ‘Planted’ by Chantelle Nicholson, Chef/ Patron at Tredwells
The go-to book for vegan dishes, Chantelle Nicholson published her first solo cook book, Planted, last year. Described as ‘Groundbreaking plant-based cookery from a remarkably talented chef.’ by Marcus Wareing, it shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients. Here is one of the dishes we instantly fell in love with.
SAGE AND SHALLOT TART
- 1.2kg banana shallots, peeled and halved length-ways
- 3 tbsp vegetable oil
- ½ bunch of thyme
- 2 tbsp balsamic vinegar
- 200ml non-dairy milk
- 2 tbsp non-dairy butter
- 200ml vegetable stock
- Seal salt and freshly milled black pepper
- 200g mixed kale
- 1 sheet (320g) ready-rolled vegan puff pastry
- 1 tsp non-dairy butter, melted
- ½ bunch sage
- 100g fresh cobnuts, peeled and roughly chopped
1) Finely slice 400g of the halved shallots. Heat 1 tablespoon of the oil in a large saucepan and, when hot, add the sliced shallots and thyme and season well. Cook over a medium heat until the shallots begin to caramelise. When they are a deep golden colour, which will take about 20 minutes, add the balsamic vinegar and mix well. Cook for a further 4 minutes until sticky. Add the milk and remove the thyme stalks. Blend using a stick blender to form a smooth purée. Cover the pan with clingfilm and set aside.
2) Heat two large frying pans over a high heat with 1 tablespoon of oil in each. When hot, put the shallot halves in the pans, cut-side down, and season well with salt. Cook for 6-8 minutes until the shallots are deeply caramelised. Divide the butter between the pans and cook for a further 4 minutes. Add 100ml of the stock to each pan, then cover with a lid or foil and allow the shallots to cook for 10 minutes until soft.
3) Bring a large saucepan of salted water to the boil and blanch the kale, in batches, for 1 minute. Strain off and plunge into iced water. When cool, strain off and squeeze out any excess moisture.
4) Preheat the oven to 200°C/fan 180°C/gas mark 6.
5) Place the pastry sheet on a greased baking tray. Gently score a 1.5cm border around the edges of the pastry and make indentations in it with a fork.
6) Put the shallot purée in the centre of the tart and smooth out, leaving the border of the pastry clear. Top the purée with the kale. Arrange the cooked shallot halves over the tart, along with the sage leaves.
7) Bake for 16-20 minutes, until the pastry is golden. Garnish the tart with the sliced cobnuts and serve.
Enjoy complimentary champagne at Tredwells with the Luxury Restaurant Guide
Alternatively, why not dine at Tredwells, winner of AA’s London Restaurant of the Year, Tredwells showcases the very best in British seasonal produce developed by Chef Patron, Chantelle Nicholson, with cuisine rooted in London, but globally inspired. Dine with the Luxury Restaurant Guide and enjoy complimentary fizz. Download the Luxury Restaurant Guide free app here to find all the best dining venues near you. Then follow steps to join club.