Shallot Tatin
- Vegetarian
- Energy Kcal 324
- Carbohydrates g 25.7
- of which sugars g 4.7
- Protein g 4.5
- Fats g 22.6
- of which saturated fat g 11.97
- Fiber g 1.9
- Cholesterol mg 56
- Sodium mg 472
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
The shallot tarte tatin is a really, really good twist on that classic French upside-down tart. It swaps out the usual sweet apples for tender shallots, with a hint of lavender—because, you know, Provençal flair and all that. They say the tarte tatin started as a happy accident, but truthfully, a golden tart filled with caramelized shallots instead of fruit feels like a mix-up everyone can get behind. As the shallots cook, they become so, so soft and just a bit sweet, soaking up those delicious juices and fresh herbs. And look, in southern France, folks love adding lavender or thyme. Gives it that relaxed, countryside vibe—super tasty.
Perfect for casual get-togethers. You won't stress if the top isn’t perfect—it's an upside-down tart, after all, which is part of the charm! Many people enjoy serving this savory tarte tatin with a simple salad or slicing it into small pieces for a quick appetizer. That combo of flaky, buttery crust and moist shallots is fantastic, especially when the edges get super, super crispy. Not a fussy dish at all—if it doesn’t flip perfectly, no biggie.
Here's the deal: this puff pastry tart lets you play around and try new things. Some folks like to add goat cheese or a splash of balsamic for a twist, turning it into a shallot and goat cheese tart or a tangy balsamic shallot tart. Whatever variation you choose, it's all about enjoying easygoing flavors and letting simple ingredients shine. There's a reason folks in Provence keep making versions of this, and once you taste those tender, golden shallots with flaky pastry, it’s clear why. Seriously good stuff. Nobody cares about your tart-flipping skills—just enjoy the good stuff and laugh if it comes out a little crooked. Really. Enjoy a slice of French countryside comfort in your own kitchen!
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- INGREDIENTS
- Ingredients for a 9-inch Pan
- Puff pastry 1 roll - (230 grams)
- Shallot 12.5 oz (350 g)
- Whole cane sugar 1 ¼ tsp (5 g)
- Fine salt to taste
- Extra virgin olive oil ½ tbsp (10 g)
- Butter 10
- Black pepper to taste
- Lavender 0.04 oz (1 g)
How to prepare Shallot Tatin
To prepare the shallot tatin, start by cleaning the shallots. After peeling them 1, cut them in half lengthwise 2, and then move on to the lavender. Once cleaned, finely chop it, then you can move to the stove 3.
In a steel pan without a plastic handle, heat oil and butter 4; when the base is hot, add the shallots cut side up 5. Cook over low heat for a couple of minutes. Then sprinkle with brown sugar 6,
lavender 7, salt, and pepper, and turn the shallots to the other side 8; cook for a few more minutes. Shake the pan occasionally to mix 9.
At this point, turn off the heat and unroll the puff pastry. Using a 9-inch pastry cutter, cut out a disc 10 to cover the shallots still in the pan 11. Then fold the edges inward 12.
Bake in a static oven at 356°F for 20 minutes + 5 minutes at 392°F 13. Once ready, all you have to do is unmold your shallot tarte tatin, still piping hot, onto a serving plate larger than the pan, flipping the pan and plate simultaneously 14, and there it is ready: enjoy your meal 15!