Tart Recipes

Mini Shallot Tart Tatin

This caramelized savory tart is so versatile you can serve it as an appetizer, a side dish or a main course with a green salad.
Mini Shallot Tart Tatin

Christina Cherrier

Tarts are the perfect self-contained treat, a delectable yet nutritious indulgence for any occasion. This savory twist on the classic apple tatin calls for a mouth-watering filling of caramelize shallots in a mixture of sugar and balsamic vinegar. The tart is then baked just like a tarte Tatin, with the pastry on top of the caramelized shallots. Invert the tartlets onto a plate when ready to serve. This dish is so versatile you can serve it as an appetizer, a side dish or a main course with a green salad.

Ingredient list for Shallot Tart Tatin

Preparation: 25 minutes – cooking 30 minutes (can be prepared the day before)

Serves 4 :

  • 1 pound (450g) of shallots
  • 1 sheet good quality puff pastry
  • 1 1/2 tablespoon (20g) butter
  • 1 tablespoon (15g) brown sugar
  • Salt and pepper
  • Balsamic vinegar
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Utensils

upside down Challot Tarte Tatin recipe

Directions

1. Peel the shallots without completely trimming the end tips. Blanch shallots by boiling in salted water for 4 minutes. Drain, let cool and split in half lengthways.

2. Caramelize the shallots in a covered pan over medium heat with the sugar, 1 tablespoon balsamic vinegar and 5cl of water for at least 10 minutes, ad a little water if necessary.

3. Meanwhile, cut 4 circles with puff pastry, 1/2 inch (1,2 cm) larger than the diameter of your tartlets pans.

4. Drop 1 teaspoon of balsamic vinegar in the bottom of each tartlet pan, then place shallots tightly. Then top with the pastry circle and fold the edges into the pan. Prick with a fork or knife.

5. Bake for 25 minutes at 360°F (180°C).

6. Remove from the oven, turn the tatins upside-down on a cooling rack covered with parchment paper, remove the pans after a few minutes.

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Mini Shallot Tart Tatin