Shallot tarte tatin

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PREP TIME

15 min

TOTAL TIME

1 h 5 min

Serves

8

* PLUS 30 min chilling time
Shallot tarte tatin

Photo, Roberto Caruso.


Ingredients

  • 2/3 cup all-purpose flour
  • 1/4 tsp granulated sugar
  • 1/4 tsp salt
  • 1/4 cup cold unsalted butter , cut into small cubes
  • 2 tbsp ice water

Filling

  • 350 g small shallots , (10 to 12)
  • 2 tbsp butter , divided
  • 1 tbsp olive oil
  • 1/4 cup Apera or sherry
  • 1 tbsp granulated sugar
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp thyme leaves

Instructions

  • DOUGH: Combine flour with 1/4 tsp sugar and salt in a food processor. Add 1/4 cup cubed butter and pulse until mixture looks crumbly. With motor running, add ice water in a slow, steady stream through spout until dough comes together. Form into a 4-in. disc and wrap in plastic wrap. Refrigerate at least 30 min.
  • FILLING: Position rack in centre of oven, then preheat to 425F. Line the bottom of a 9-in. pie plate with parchment paper.
  • TRIM ends from shallots, leaving root cores intact. Halve shallots, then peel.
  • MELT 1 tbsp butter with 
oil in a large non-stick frying pan over medium. When butter starts to foam, add shallots, cut-side down. Cook, without stirring, until bottoms are dark golden brown, 7 to 9 min. Flip shallots and continue to cook until tender, 2 to 3 min more. Remove from heat. Arrange shallots, cut-side down, on prepared pie plate; set aside.
  • ADD sherry, 1 tbsp sugar, rosemary and thyme to same pan over medium. Cook, stirring often, until mixture is syrupy, 2 to 3 min (there should be about 2 tbsp liquid). Stir in remaining 1 tbsp butter. Drizzle over shallots.
  • ROLL out pastry on a floured surface into a 9-in. circle. Place pastry round 
over shallots, then tuck edge around shallots. Use 
a sharp paring knife to cut 3 steam vents in centre of pastry.
  • BAKE until top of pastry 
is dark golden brown and 
juices are bubbly around 
edge, 16 to 18 min. Transfer 
to rack to cool for 5 min. 
Loosen pastry edge with 
a spatula.
  • USE oven mitts to hold a serving plate over pie plate and invert to release tart. Carefully peel off parchment paper. Sprinkle with thyme and season with pepper. Cut into 8 wedges.

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Nutrition (per serving)

  • Calories
  • 173,
  • Protein
  • 2 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 98 mg.

Kitchen Tip: Save prep time 
by using refrigerated pie dough, such as Pillsbury Refrigerated Pie Crust.

Kitchen Tip: To make-ahead, prepare 
shallot filling up to step 5. Let cool, cover and refrigerate overnight. Preheat oven and continue with recipe.