Shallot and Garlic Tarte Tatin with Parmesan Pastry
Elevate your entertaining game with this show-stopping Shallot and Garlic Tarte Tatin with Parmesan Pastry. This savory twist on the classic French dessert features buttery, caramelized shallots and garlic glazed in balsamic vinegar and brown sugar, all nestled under a golden, flaky Parmesan pastry crust. The pastry’s subtle nuttiness perfectly complements the rich, sweet-savory topping, creating a mouthwatering bite in every slice. With its impressive presentation and deep, complex flavors, this tarte tatin makes an elegant appetizer or a satisfying centerpiece when paired with a fresh green salad. Whether you’re hosting a dinner party or indulging in a cozy night in, this recipe offers restaurant-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 50 grams Parmesan cheese (finely grated)
- 3 tablespoons cold water
- 500 grams shallots (peeled and halved lengthwise)
- 6 pieces garlic cloves (peeled)
- 1 tablespoon olive oil
- 25 grams unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
To make the Parmesan pastry, combine the flour and grated Parmesan in a large mixing bowl. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Add the cold water one tablespoon at a time and mix gently until the dough comes together. Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F).
Heat the olive oil in a 10-inch ovenproof skillet over medium heat. Add the shallots (cut side down) and garlic cloves. Cook for 6–8 minutes until the shallots are golden brown on their cut sides.
Add the butter, allowing it to melt, then sprinkle the brown sugar evenly over the shallots. Cook for 2 minutes, stirring gently to coat the shallots and garlic in the sugar.
Pour in the balsamic vinegar and sprinkle with thyme leaves, salt, and black pepper. Let everything simmer gently for another 2–3 minutes.
Remove the skillet from the heat and arrange the shallots and garlic neatly in the pan, with the cut sides still facing down.
Roll out the chilled Parmesan pastry on a floured surface until it’s slightly larger than the skillet. Carefully lay the pastry over the shallots, tucking in the edges around the skillet.
Prick the pastry with a fork to allow steam to escape, then bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and flaky.
Allow the tarte tatin to cool for 5 minutes, then carefully invert it onto a serving plate. Serve warm as an appetizer or alongside a crisp green salad.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 16.9 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
