Shallot Tarte Tatin

Passos7

1. 1

   Pas 1. Prepare the shallots

   Peel the shallots and slice them in half lengthwise.

   Shallots (banana shallots)
2. 2

   Pas 2. Sear the shallots

   7 min

   Heat a large oven-safe pan over medium-high heat and sear the shallot halves cut-side down until nicely caramelized, about 5–8 minutes.

   Don't move them too much — let them develop a deep golden color.

   Shallots (banana shallots)
3. 3

   Pas 3. Make the caramel

   In a separate pan, combine the sugar and a splash of water and cook over medium heat until the sugar dissolves and turns a golden amber color. Add the butter, swirl to combine, then pour in the red wine vinegar and a pinch of salt. Bring to a boil, then reduce to a simmer for a few minutes until thickened.

   Watch the caramel closely — it goes from perfect to burnt quickly.

   sucremantegavinagre de vi negre
4. 4

   Pas 4. Arrange shallots in pan

   Pour the caramel sauce into the bottom of the oven-safe pan. Arrange the seared shallots cut-side down in the caramel, packing them tightly.

   Nestle them snugly — they'll hold their shape better during baking.

   Shallots (banana shallots)
5. 5

   Pas 5. Cover with pastry

   Unroll the puff pastry and drape it over the shallots, tucking the edges down around the sides of the pan. Poke a few holes in the pastry with a knife to vent steam.

   A few vents help the pastry stay crisp.

   pasta de full
6. 6

   Pas 6. Bake the tart

   35 min

   Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, until the pastry is puffed and golden.

7. 7

   Pas 7. Flip and garnish

   Remove from the oven and let cool for a few minutes. Place a large plate over the pan and carefully invert the tart. Dot the top with pieces of gorgonzola, sprinkle with chopped chives, and drizzle with a bit of the leftover caramel sauce.

   Use a plate slightly larger than the pan to catch any drips.

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