Description
A delightful Shallot and Goat Cheese Tart Tatin recipe that combines sweet shallots with flaky puff pastry, perfect for any occasion.
Ingredients
Scale
- 14 ounces (400 g) puff pastry, high-quality, thawed properly in the fridge
- 12–15 shallots, whole, unpeeled
- 4 tablespoons (56 g) unsalted butter, cold
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) water
- 3 tablespoons (45 ml) balsamic vinegar, good quality and thick
- 2 teaspoons (2 g) fresh rosemary, finely chopped (can substitute with thyme)
- Salt and pepper, to taste
- Goat cheese, optional, for topping
Instructions
- Step 1: Prepare Shallots: Bring a medium pot of water to a boil. Remove it from heat and add whole, unpeeled shallots. Cover and let them sit for 6 to 7 minutes. This softens the outer skin to allow easy peeling. Once cool enough to handle, peel the shallots carefully without losing any interior.
- Step 2: Slice Uniformly: Slice the peeled shallots into half-inch (approximately 1.25 cm) rounds. Keep the slices uniform to ensure even cooking and consistent caramelization.
- Step 3: Roll Puff Pastry: On a lightly floured surface, roll out the puff pastry into an 11-inch (28 cm) round. Aim for about one-eighth of an inch (3 mm) thickness to keep the dough flaky yet sturdy. If the dough becomes too warm, chill it in the fridge briefly to make it easier to handle.
- Step 4: Make the Caramel: In a medium skillet over medium heat, melt the cold unsalted butter. Add granulated sugar and stir continuously until it reaches a deep golden brown color. Watch closely and adjust heat as necessary to prevent burning. Look for a rich amber tone indicating proper caramelization.
- Step 5: Add Flavorful Ingredients: Carefully stir in balsamic vinegar and chopped rosemary into the caramel. The mixture will bubble vigorously—this is normal. Stir well to combine and let it bubble briefly to develop flavor depth.
- Step 6: Arrange Shallots Neatly: Gently layer the sliced shallots over the caramel in the skillet, fitting them closely but not overcrowding. Tuck the edges of the puff pastry around the shallots snugly, ensuring a neat border without gaps.
- Step 7: Bake with Care: Transfer the skillet to a preheated oven at 400°F (204°C). Cover the tart for the first 30 minutes of baking to steam the shallots and soften them. Then remove the cover and bake for an additional 30 minutes or until the puff pastry is golden brown and crisp. Rotate the skillet halfway through baking for even browning.
- Step 8: Rest Before Flipping: Remove the tart from the oven and let it rest for about 10 minutes. Resting allows the caramel to thicken slightly and prevents it from being too runny when flipped. If caramel seems too runny, let it rest an additional 5 to 10 minutes.
- Step 9: Serve and Enjoy: Carefully invert the tarte tatin onto a serving platter. Serve warm as an appetizer or side dish. Optionally, garnish with crumbled goat cheese and a sprinkle of fresh rosemary for added flavor and presentation.
Notes
- Room Temperature: Store the tart in an airtight container at room temperature for up to 1 day to maintain the puff pastry’s texture.
- Refrigeration: Keep the tart covered in an airtight container in the refrigerator for up to 3 days. Remove from fridge and warm gradually before serving.
- Freezing: Wrap the tart tightly with plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Softening the shallot skins by par-boiling simplifies peeling and prevents loss of the sweet flesh inside.
- Visual cues for caramelization include a rich amber color and not too dark to avoid bitterness.
- If caramel is too runny after cooking, simmer on low heat for 5 to 10 minutes to thicken.
- Rotate the tart during baking for an evenly browned and crisp puff pastry.
- Resting the tart before flipping helps prevent sogginess from excess moisture.
- Warm in a preheated oven at 350°F (177°C) for 10 to 15 minutes until heated through and pastry regains crispness. Avoid microwaving to preserve texture.
- Serve with a fresh arugula salad or garlic sautéed green beans for a balanced meal.
- Pair with roasted potatoes or a simple tomato salad to add texture contrast.
- Include this tart in brunch menus or as a unique side for roasted or grilled meats.
- Top with crumbled goat cheese or a drizzle of balsamic glaze for extra richness.
- Substitute rosemary with thyme (fresh or dried) to vary the herbaceous note.
- Use red wine vinegar instead of balsamic vinegar if desired, noting a difference in tanginess.
- Add a brush of egg wash (one large room temperature egg) on the pastry edges before baking to enhance color and shine.
- Use sweet onions such as Vidalia or shallots for optimal sweetness and caramelization.
- Choose high-quality puff pastry, such as Dufour brand, thawed properly to ensure flaky layers and buttery flavor.
- Opt for unsalted butter to control salt level and enrich caramel flavor.
- Use granulated sugar for caramel; avoid brown sugar as it can overpower the subtle onion sweetness.
- Select thick, high-quality balsamic vinegar for the best balance of sweet and tangy notes.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg