SHALLOT TARTE TATIN

Shallot Tarte Tatin image

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Categories Bon Appétit Tart Shallot Parmesan Arugula Christmas New Year's Eve Phyllo/Puff Pastry Dough Mushroom Cheese Side Vegetarian Dinner

Yield Serves 4

Number Of Ingredients 15

Ingredients

1 tablespoon pine nuts or chopped almonds
6 large shallots, peeled, halved lengthwise
2 teaspoons vegetable oil
Kosher salt, freshly ground pepper
1/4 cup balsamic vinegar
1 teaspoon sugar
3 tablespoons unsalted butter, divided
1 package frozen puff pastry, thawed
All-purpose flour (for surface)
8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces
1 garlic clove, smashed
3 ounces burrata, torn, or ricotta
1 cup baby arugula
1/2 ounce Parmesan, shaved
Olive oil and lemon wedge (for serving)

Steps:

Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool. Remove any leathery outer layers.
Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 minutes.
Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.
Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.

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