Shallot Tarte Tatin

Golden, caramelized shallots layered beneath buttery puff pastry — this shallot tarte tatin feels like something you’d find in a little countryside kitchen in France. Great for a quiet evening at home, serving it with whipped herbed goat cheese and a simple arugula salad. 

The kind of meal that feels both effortless and indulgent. 

Servings 2

Mis en Place

700 G Shallots,(about 1 ½ lb) peeled and halved lengthwise

3 Tbsp. Unsalted Butter

1 Tbsp. Olive Oil

2 Tbsp. Sugar

1 Tbsp. Balsamic Vinegar

1 Tsp. Fresh Thyme Leaves

Salt & Freshly ground pepper

1 Tbsp. Parmesan Cheese

Whipped Goat Cheese

140 G Goat Cheese

1 Tbsp. Milk

1/2 Tsp. Thyme Leaves

1/2 Tsp. Chives, chopped

Zest of ½ lemon

Freshly Ground Pepper

Pinch of salt

Salad

Arugula

1 Tsp. Dijon Mustard

2 Tbsp. Olive oil

1 Tbsp. Champagne Vinegar

Freshly Ground Pepper

Pinch of salt

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Method

Step 1

Prepare the shallots

Peel and halve the shallots lengthwise.

If they’re large, you can quarter them.

Try to keep the root ends intact so they hold their shape while cooking.

Step 2

In an ovenproof skillet (if you don't have one you can transfer to a tart dish afterwards),

about 9–10 inches, melt the butter with olive oil over medium heat.

Add the sugar and stir until it begins to dissolve and turn golden, the butter will start to slightly brown.

Add the shallots cut-side down in a single layer.

Cook gently for 10–15 minutes, turning occasionally, until they start to caramelize and soften.

Deglaze with balsamic vinegar and season with salt, pepper, and thyme.

Step 3

Preheat oven to 400°F (200°C).

Once the shallots are tender and glossy, arrange them neatly (cut side down) in a oven safe tart dish or leave them in your skillet if heat safe, to form the top pattern of your tart. Remove from heat.

Sprinkle parmesan cheese over top.

Drape the puff pastry over the shallots, tucking the edges down the sides of the pan like a blanket.

Prick the top a few times with a fork to let steam escape.

Step 4

Bake

Transfer to the oven and bake for 25 minutes, until the pastry is puffed and deep golden brown.

Let cool for 5 minutes, then carefully invert onto a plate (do it swiftly but confidently).

Garnish with extra thyme.

Step 5

Whipped Goat Cheese

Combine ingredients in a bowl and whip with a spoon or spatula.

Set aside for serving.

Step 6

Salad

I like to serve the tarte tatin with a fresh salad.

Combine the ingredients for the dressing and whisk well.

Dress over greens and serve along side a slice of tarte tatin topped with a quenelle of goat cheese.