Shallot Tarte Tatin / Tarte Tatin met sjalotten

It was very delicious, but to be honest, it was so sweet it could just as well have been a dessert. Next time I probably would have used a little less butter and sugar and definitely some salt.

Small issues regarding the instructions: perhaps it might be better to (partly) melt the sugar before adding the butter as I had the idea that the butter turned brown before the sugar caramelised. Also, first add the caramel, then the thyme, it won't work otherwise anyway.

Otherwise: super easy to prepare and very quick. You can also prepare it well in advance; just follow to first two steps, and only cover with puff pastry once you're ready to put it in the oven.

Served with Roast Loin of Pork with a Cider Sauce with potatoes, salad and Baked Apples with Prunes and Walnuts as a main, and Gingerbread Soufflé with Cranberry Sauce as dessert.