Shallot Tarte Tatin
Delight your taste buds with this elegant Shallot Tarte Tatin, a savory twist on the classic French dessert. Featuring golden, caramelized shallots infused with rich balsamic vinegar and fragrant thyme, this recipe transforms humble ingredients into an impressive dish. Topped with buttery, flaky puff pastry and baked to perfection, this upside-down tart pairs sweet, tangy, and earthy flavors in every bite. Ideal as a show-stopping appetizer or a sophisticated side dish, it’s both visually stunning and irresistibly delicious. With just 20 minutes of prep and simple yet refined techniques, it’s a perfect way to elevate your next gathering or treat yourself to a gourmet experience at home.
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Recipe Information
Ingredients
- 10 medium Shallots
- 4 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 sheet Puff pastry sheet
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat your oven to 375°F (190°C).
Peel and cut the shallots in half lengthwise, ensuring the root end stays intact to prevent them from falling apart.
In an oven-safe skillet (preferably cast iron) over medium heat, melt the butter.
Sprinkle the sugar evenly over the butter, stirring until it begins to dissolve and caramelize, about 2-3 minutes.
Place the shallots cut-side down into the skillet in a single layer. Cook for 5-7 minutes until they begin to brown and caramelize.
Drizzle the balsamic vinegar over the shallots, followed by the thyme leaves, salt, and pepper. Cook for an additional 2-3 minutes, reducing the liquid slightly until it becomes syrupy.
On a lightly floured surface, roll out the puff pastry sheet slightly to ensure it will cover the skillet. Trim any excess pastry, leaving roughly a 1-inch overhang.
Carefully lay the puff pastry over the shallots in the skillet, tucking the edges around the shallots for a snug fit.
Using a fork, poke a few small holes in the pastry to allow steam to escape during baking.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden and puffed.
Remove the skillet from the oven and let it cool for 5 minutes before running a knife around the edges to loosen the pastry.
Place a serving plate over the skillet and carefully invert the tarte tatin onto the plate. Be cautious of hot caramel spilling out.
Allow it to cool slightly before serving warm, garnished with extra thyme leaves if desired.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 68.1 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1740 mg | 37% | |
*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.
