SHALLOT TARTE TATIN WITH GOAT'S CHEESE
James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite
Provided by James Martin
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
- Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
- Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
- Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.
Nutrition Facts : Calories 603 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.56 milligram of sodium
GRAPE TARTE TATIN
Typically made with apples, tarte Tatin can also be made with other fruits. This recipe featuring grapes is a delicious alternative.
Provided by Mary Jenny
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (200°C). Roll puff pastry until it's 1/8 inch thick. Using a bowl as a template, use the tip of a sharp knife cut out a 10 1/2 inch circle of puff pastry.
- Over medium-high heat, melt butter in a 10-inch ovenproof skillet, preferably non-stick or cast-iron. Stirring frequently, add grapes and cook until many have burst and are golden in places, about 15 minutes. Stir in the sugar, lemon, and salt and simmer 1 minute longer or until liquid has thickened slightly.
- Push grapes into a single layer and cover with puff pastry. Bake until puffed and brown, about 15 minutes. Let cool 5 minutes, then carefully turn out onto a round plate. Serve warm and cut into wedges. Top with whipped cream if desired.
Nutrition Facts : Calories 102.8, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 21.5, Carbohydrate 20.2, Fiber 0.8, Sugar 17.9, Protein 0.7
SHALLOT TARTE TATIN
Vegetarians will love you for giving them something that is not pasta, rice or an omelette, and this can be relished by everyone
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 7
Steps:
- Put the shallots in a large bowl and pour over boiling water to cover. Leave for 5 mins, then drain and peel. Cut the shallots in half (some will naturally break into two sections).
- Heat the oil and butter in a frying pan, add the shallots and fry gently for 10 mins, until they are softened and lightly browned. Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across. Leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin. Put one piece of pastry over the shallots. Sprinkle evenly with cheese and cover with the second piece. Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.
- Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.
Nutrition Facts : Calories 510 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.18 milligram of sodium
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.
SHALLOT TATIN
This twist on a classic apple dessert gives often-overlooked shallots star billing and makes a stunning vegetarian main course
Provided by Good Food team
Categories Main course
Time 1h
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pour boiling water over the shallots and leave them until the water cools. (This makes it easier to slip the skins off.) Peel and halve the shallots, then set aside. Put the sugar in a 23cm ovenproof frying pan and heat until it dissolves and you have a sticky caramel. Add the butter, thyme and a splash of balsamic vinegar or cracked black pepper - take care as it will spit.
- Remove the pan from the heat and put all the shallots into the pan, cut-side down. On a lightly floured surface, roll out the pastry and cut out a round 2cm larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it 'hugs' the shallots. Place the pan in the oven and cook for 25-30 mins until the pastry is puffed up and golden. Leave to rest for 1 min, then invert the tart onto a plate. Serve with a punchy salad of rocket and goat's cheese.
- Heat the oven to 200C/180C fan/gas 6. Pour boiling water over the shallots and leave them until the water cools. (This makes it easier to slip the skins off.) Peel and halve the shallots, then set aside. Put the sugar in a 23cm ovenproof frying pan and heat until it dissolves and you have a sticky caramel. Add the butter, thyme and a splash of balsamic vinegar or cracked black pepper - take care as it will spit.
- Remove the pan from the heat and put all the shallots into the pan, cut-side down. On a lightly floured surface, roll out the pastry and cut out a round 2cm larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it 'hugs' the shallots. Place the pan in the oven and cook for 25-30 mins until the pastry is puffed up and golden. Leave to rest for 1 min, then invert the tart onto a plate. Serve with a punchy salad of rocket and goat's cheese.
Nutrition Facts : Calories 649 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
SHALLOT AND GARLIC TARTE TATIN WITH PARMESAN PASTRY
A savoury version of the classic apple tarte tatin: a visually attractive dish that will be particularly appealing to those who love onions and garlic. The shallots are caramelized in butter, sugar and balsamic vinegar before being baked beneath a layer of parmesan pastry, then inverted onto a serving platter so that the shallots are visible in all their golden glory on a pastry base. Adapted from English chef Brian Glover's 'The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives'. The cooking time specified does not include time needed for chilling or cooling.
Provided by bluemoon downunder
Categories Berries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Roll out the pastry into a rectangle and spread the butter over it, leaving a 2.5 cm border.
- Sprinkle the Parmesan on top. Fold the bottom third of the pastry up to cover the middle and fold the top third down. Seal the edges, give a quarter turn and roll out a rectangle, then fold as before. Chill for 30 minutes.
- Melt the butter in a 23-25 cm round heavy pan (with a lid) that is also suitable for placing in the oven. Add the shallots and garlic, and cook until lightly browned all over.
- Scatter the sugar over the top of the shallots and garlic, slightly increase the heat, cook until the sugar begins to caramelize, then turn the shallots and garlic in the pan.
- Add the vinegar, water, thyme and seasonings.
- Cook, with the pan partly-covered, for 6-8 minutes, until the garlic cloves are just tender.
- Remove the pan from the heat and allow the pan and its contents to cool.
- Preheat the oven to 190ºC (375ºF).
- Roll out the pastry to the diameter of the pan and lay it over the cooled shallots and garlic.
- Prick the pastry with a sharp knife, then bake for 25-35 minutes, until the pastry has risen and is golden.
- Set the pan aside for 5-10 minutes to cool, then invert the tart onto a serving platter.
- Scatter the tart with a few thyme sprigs and serve.
Nutrition Facts : Calories 787.8, Fat 54.3, SaturatedFat 23.3, Cholesterol 69.9, Sodium 492.9, Carbohydrate 61.7, Fiber 1.3, Sugar 4, Protein 16.6
NECTARINE TARTE TATIN
From June 2006 Cooking Light magazine. This impressive-looking dessert is a tasty way to showcase nectarines. Using a stainless steel skillet makes it easier to see when the sugar has caramelized, but you can use a non-stick pan. You'll use the same skillet to prepare the tarte tatin like an upside-down cake, layering pie dough over the fruit and finishing it in the oven. The tart is great served warm with low-fat vanilla ice cream.
Provided by Bren in LR
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines.
- Combine sugar, water and juice in a 12-inch stainless steel skillet. Cook for 2 minutes or until sugar is golden (do not stir). Remove from heat; stir in butter and vanilla. Let stand 3 minutes.
- Place nectarine half, cut side down, in center of sugar mixture; arrange nectarine quarters, cut side down, around center. Return pan to medium heat.
- Cook for 10 minutes or until bubbly (do not stir). Remove from heat; let stand 3 minutes.
- Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough over nectarine mixture, fitting dough between nectarines and skillet.
- Bake at 425 degrees for 15 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
- Carefully invert tart onto a serving plate. Cut into wedges.
- 183 calories per serving.
Nutrition Facts : Calories 169.3, Fat 5.6, SaturatedFat 1.9, Cholesterol 2, Sodium 77.7, Carbohydrate 29, Fiber 2.1, Sugar 17.9, Protein 2.1
SAVOURY TARTE TATIN
This is a savoury version of the old french recipe. The sharp, salty feta cheese works well with the other ingredients. It makes a substantial starter or a light lunch dish and is easy and quick to prepare.
Provided by Andy Jewell
Categories Lunch/Snacks
Time 28m
Yield 4 Tartlets
Number Of Ingredients 9
Steps:
- You will need a small, shallow, circular oven-proof dish for each diner.
- Roll out the pastry (or buy ready-rolled sheets) and cut out circles just larger than the oven-proof dishes.
- Meanwhile heat the oil in a saucepan and sauté the onions until they just start to caramalise and then add the mushrooms and garlic.
- Cook for 2 or 3 minutes until the mushrooms are cooked through.
- Remove the pan from the heat.
- Lightly oil the oven-proof dishes.
- Place some of the onion-mushroom mixture in each dish and scatter with the Feta, tomatoes and olives.
- Place the pastry on top tucking the edges down the sides of the dishes.
- Brush the pastry with milk or beaten egg and bake in a medium oven 200°C for 20 minutes until the pastry is well risen and browned.
- To serve, run a sharp knife around the edge of the pastry to loosen it, put a plate on top of the dish and quickly turn it over.
- Remove the dish (carefully--it's hot) so that the pastry top now becomes a tart bottom.
- Add a few drops of Balsamic vinegar to each Tarte just before serving.
Nutrition Facts : Calories 745.6, Fat 51, SaturatedFat 14.2, Cholesterol 13.4, Sodium 552.6, Carbohydrate 60.9, Fiber 3, Sugar 3.6, Protein 12.1
PEAR TARTE TATIN
I found his recipe in a local magazine and it is an absolutely perfect variation from the classical apple tarte tatin. It is sweet, crispy and warm... a perfect dessert.
Provided by bachondo
Categories Tarts
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix very quickly with your fingers the flour, salt and 4 tbsp of cold butter. With the yolk put all this together and add 2 tbsp of sugar and the water. Make a ball, wrap on plastic and leave to cool in the refrigerator for an hour or so.
- Cut the pears in halves leaving the stem but withdrawing the seeds.
- In a pan over high flame melt 5 tbsp of butter with 2 tbsp of sugar (from the cup), and stir until it becomes a golden syrup. Lower the flame to the minimum and add the pears leaving the "canoe" side down, and the cut side up.
- Over the pears put the rest of the butter (2 tbsp) in little squares, the rest of the cup of sugar and the cinnamon. Cook for 8 minutes, take away and bake in a low oven for 20 minutes.
- While you wait for the pears, take the dough and roll it in a circle a little bit larger than the pan, so when the 20 minutes are over you can cover the pan with it and leave it in a medium oven for 15 more minutes.
- Leave to cool down a little for 10 minutes, turn down on a beautiful dish and eat with a scoop of vanilla ice cream.
Nutrition Facts : Calories 488.8, Fat 22.1, SaturatedFat 13.7, Cholesterol 87.4, Sodium 31.6, Carbohydrate 72.9, Fiber 4.1, Sugar 50.5, Protein 3.2
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- Preheat oven to 400°. 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.
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- Preheat the oven to 180C / 350 F and toss the cut shallots with a little olive oil and a few thyme leaves. Season with salt and pepper and roast for 35 – 40 minutes.
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