SHALLOT TARTE TATIN
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
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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Dr Aminullah Nangrahari
[email protected]This tarte tatin was just okay. It wasn't bad, but it wasn't anything special either. I think I would try a different recipe next time.
Parbhesh Yadab
[email protected]This tarte tatin was a bit underwhelming. I think it needed more flavor. I would have added some herbs or spices to the shallots before baking.
Paras Lama
[email protected]The crust on this tarte tatin was a bit too thick for my taste. I think I would have rolled it out thinner.
Sumant Kumar
[email protected]The shallots in this tarte tatin were not caramelized enough for my taste. I think I would have cooked them for a few minutes longer.
meisie mokgethi
[email protected]This tarte tatin was a bit too sweet for my taste. I think I would have preferred it with a different type of cheese, such as a sharp cheddar or a blue cheese.
Eric Silva
[email protected]This was my first time making a tarte tatin, and it turned out great! The shallots were perfectly caramelized and the crust was flaky and golden brown. I served it with a dollop of crème fraîche and it was divine.
r rimshaamjad
[email protected]I love the combination of shallots and goat cheese in this tarte tatin. The shallots are sweet and caramelized, and the goat cheese adds a lovely tanginess. The crust is flaky and buttery, and the whole thing is just delicious.
Temidayo Awofeso
[email protected]This tarte tatin was easy to make and turned out beautifully. The shallots were caramelized to perfection and the crust was flaky and golden brown. I served it with a dollop of crème fraîche and it was divine.
Kaushik Lal
[email protected]I was a bit skeptical about using goat cheese in a tarte tatin, but I was pleasantly surprised. The tanginess of the cheese balanced out the sweetness of the shallots perfectly. I will definitely be making this again.
Boitumelo Ndlela
[email protected]This recipe is a keeper! The shallots were perfectly caramelized and the crust was flaky and delicious. I added a bit of chopped fresh thyme to the shallots before baking, which gave it a wonderful flavor.
M Sarim Anjum
[email protected]I've made this tarte tatin several times now, and it's always a crowd-pleaser. The shallots caramelize beautifully, and the goat cheese adds a lovely richness. I like to serve it with a simple green salad.
Rajkumar Singh
[email protected]This shallot tarte tatin was a hit at my dinner party! The combination of sweet shallots and tangy goat cheese was divine. The crust was flaky and buttery, and the presentation was stunning. I will definitely be making this again.