- 8 eschalots, peeled and halved
- ¼ cup brown sugar
- 1 Tbsp unsalted butter
- ¼ cup whiskey
- ¼ cup pitted green olives, diced
- 1 sheet puff pastry
- tomato relish and leaves, to serve.
1 Preheat oven to 200°C. Steam the halved eschalots over a medium heat for 20 minutes, until tender, then set aside.
2 Combine the brown sugar and butter in a 20cm non-stick frying pan and set over a high heat. Cook, stirring constantly, until the mixture caramelises to a dark brown. Turn the heat to low and pour in the whiskey. Mix to re-dissolve the sugar.
3 Arrange the eschalots in the caramel and sprinkle with olives over the top. Cut a 22cm disc out of the puff pastry and arrange on top. Bake for 25 minutes, until golden and crisp, then invert. Serve with tomato relish and leaves.