SHALLOT TARTE TATIN
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
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
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 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
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