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Author:
notorious_foodie
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Shallot Tarte Tatin
A delightful and elegant Shallot Tarte Tatin, perfect for a special occasion or a cozy dinner. This recipe features caramelized shallots baked under a flaky puff pastry crust, resulting in a savory-sweet and incredibly satisfying dish. It's a comforting and impressive home-cooked meal that combines the sweetness of caramelized onions with the richness of butter and the subtle tang of vinegar, all encased in a beautiful golden pastry.
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Shallots caramelizing in a pan
Recipe Information
15m
Prep Time
1h 5m
Cook Time
1h 20m
Total Time
4
Servings
Medium
French
English
Nutrition (per serving)
380
Calories
8g
Protein
40g
Carbs
22g
Fat
Puff pastry placed over shallots
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Golden baked tarte in the pan
Instructions
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- Preheat your oven to 200°C (400°F).5m
Preview5mPreviewPreheat your oven to 200°C (400°F). - In an oven-safe, non-stick pan (preferably cast iron or a heavy-bottomed pan that can go into the oven, about 20-24cm diameter), melt the butter over medium heat.1m
Preview1mPreviewIn an oven-safe, non-stick pan (preferably cast iron or a heavy-bottomed pan that can go into the oven, about 20-24cm diameter), melt the butter over medium heat. - Add the granulated sugar to the melted butter and stir until it dissolves and starts to caramelize lightly.3m
Preview3mPreviewAdd the granulated sugar to the melted butter and stir until it dissolves and starts to caramelize lightly. - Place the halved or quartered shallots cut-side down into the caramel in a single layer, packing them tightly. Season with salt, pepper, and fresh thyme leaves.5m
Preview5mPreviewPlace the halved or quartered shallots cut-side down into the caramel in a single layer, packing them tightly. Season with salt, pepper, and fresh thyme leaves. - Cook the shallots over medium-low heat for about 10-15 minutes, allowing them to soften and absorb the caramel flavors. They should become tender and slightly browned.15m
Preview15mPreviewCook the shallots over medium-low heat for about 10-15 minutes, allowing them to soften and absorb the caramel flavors. They should become tender and slightly browned. - Pour the balsamic vinegar over the shallots and let it simmer for another 1-2 minutes until slightly reduced.2m
Preview2mPreviewPour the balsamic vinegar over the shallots and let it simmer for another 1-2 minutes until slightly reduced. - Remove the pan from the heat. Roll out the puff pastry slightly and cut it into a round shape slightly larger than your pan's diameter.3m
Preview3mPreviewRemove the pan from the heat. Roll out the puff pastry slightly and cut it into a round shape slightly larger than your pan's diameter. - Carefully place the puff pastry over the shallots, tucking the edges down around the shallots and into the sides of the pan.1m
Preview1mPreviewCarefully place the puff pastry over the shallots, tucking the edges down around the shallots and into the sides of the pan. - Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.30m
Preview30mPreviewBake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up. - Once baked, remove from the oven and let it cool in the pan for 5-10 minutes. This allows the caramel to set slightly and prevents the shallots from sticking.10m
Preview10mPreviewOnce baked, remove from the oven and let it cool in the pan for 5-10 minutes. This allows the caramel to set slightly and prevents the shallots from sticking. - Place a serving plate larger than the pan over the pan, and carefully but swiftly invert the tarte tatin onto the plate. Rearrange any shallots that may have shifted.1m
Preview1mPreviewPlace a serving plate larger than the pan over the pan, and carefully but swiftly invert the tarte tatin onto the plate. Rearrange any shallots that may have shifted. - Serve warm, perhaps with a side salad or crème fraîche.1m
Preview1mPreviewServe warm, perhaps with a side salad or crème fraîche.
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