Shallot Tarte Tatin Recipes

SHALLOT TARTE TATIN

Shallot Tarte Tatin image

Make and share this Shallot Tarte Tatin recipe from Food.com.

Provided by Westie

Categories Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

500 g shallots
puff pastry
200 g caster sugar
4 -5 fresh thyme sprigs

Steps:

Peel shallots and trim them so they are all the same length. This is vital as it ensures they all cook in the same time.
Add the sugar to a baking tin about 9" in diameter (or a tarte tatin tin if you have one. Heat on the hob until the sugar melts and caramelises (looks nut brown). DO NOT STIR the sugar, just shake the tin to make sure that it all melts evenly.
Carefully add the shallots (caramel can cause very nasty burns).
Strip the leaves from the thyme and add to the shallots.
Roll out the pastry and cut a rough circle just larger than the size of tin you are using. Lay it over the shallots and tuck in around the sides.
Add to a preheated 200 degrees C oven for around 25 minutes or until the pastry looks done.
Enjoy!

Nutrition Facts : Calories 189, Fat 0.1, Sodium 10.3, Carbohydrate 47.3, Sugar 33.3, Protein 2.1

SHALLOT TARTE TATIN

Shallot Tarte Tatin image

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Categories Bon Appétit Tart Shallot Parmesan Arugula Christmas New Year's Eve Phyllo/Puff Pastry Dough Mushroom Cheese Side Vegetarian Dinner

Yield Serves 4

Number Of Ingredients 15

Ingredients

1 tablespoon pine nuts or chopped almonds
6 large shallots, peeled, halved lengthwise
2 teaspoons vegetable oil
Kosher salt, freshly ground pepper
1/4 cup balsamic vinegar
1 teaspoon sugar
3 tablespoons unsalted butter, divided
1 package frozen puff pastry, thawed
All-purpose flour (for surface)
8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces
1 garlic clove, smashed
3 ounces burrata, torn, or ricotta
1 cup baby arugula
1/2 ounce Parmesan, shaved
Olive oil and lemon wedge (for serving)

Steps:

Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool. Remove any leathery outer layers.
Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 minutes.
Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.
Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.

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