Best Shallot Tarte Tatin Recipes

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SHALLOT TARTE TATIN WITH GOAT'S CHEESE



Shallot tarte tatin with goat's cheese image

James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite

Provided by James Martin

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 8

600g shallots
2 tbsp olive oil
25g butter
4 tbsp balsamic vinegar
2 tbsp demerara or soft light brown sugar
4 thyme sprigs
375g sheet puff pastry
100g-140g goat's cheese , sliced into rounds (we used 140g)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
  • Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.
  • Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it's big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
  • Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat's cheese and slice into wedges.

Nutrition Facts : Calories 603 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.56 milligram of sodium

SHALLOT TARTE TATIN



Shallot tarte tatin image

Vegetarians will love you for giving them something that is not pasta, rice or an omelette, and this can be relished by everyone

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 7

500g shallots
2 tbsp olive oil
25g butter
2 tbsp balsamic vinegar
1 tbsp fresh thyme leaves or 2 tsp dried thyme
300g puff pastry, defrosted if frozen
100g grated cheddar or emmental

Steps:

  • Put the shallots in a large bowl and pour over boiling water to cover. Leave for 5 mins, then drain and peel. Cut the shallots in half (some will naturally break into two sections).
  • Heat the oil and butter in a frying pan, add the shallots and fry gently for 10 mins, until they are softened and lightly browned. Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across. Leave to cool.
  • Heat oven to 200C/fan 180C/gas 6. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin. Put one piece of pastry over the shallots. Sprinkle evenly with cheese and cover with the second piece. Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.
  • Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.

Nutrition Facts : Calories 510 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.18 milligram of sodium

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

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.

SHALLOT AND GARLIC TARTE TATIN WITH PARMESAN PASTRY



Shallot and Garlic Tarte Tatin With Parmesan Pastry image

A savoury version of the classic apple tarte tatin: a visually attractive dish that will be particularly appealing to those who love onions and garlic. The shallots are caramelized in butter, sugar and balsamic vinegar before being baked beneath a layer of parmesan pastry, then inverted onto a serving platter so that the shallots are visible in all their golden glory on a pastry base. Adapted from English chef Brian Glover's 'The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives'. The cooking time specified does not include time needed for chilling or cooling.

Provided by bluemoon downunder

Categories     Berries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

300 g puff pastry, thawed
1/4 cup unsalted butter
75 g parmesan cheese, freshly grated
3 tablespoons unsalted butter
500 g shallots
12 -16 garlic cloves, peeled and left whole
1 tablespoon caster sugar
1 tablespoon balsamic vinegar
3 tablespoons water
1 tablespoon fresh thyme, chopped, plus a few extra sprigs (optional)
salt & fresh ground pepper

Steps:

  • Roll out the pastry into a rectangle and spread the butter over it, leaving a 2.5 cm border.
  • Sprinkle the Parmesan on top. Fold the bottom third of the pastry up to cover the middle and fold the top third down. Seal the edges, give a quarter turn and roll out a rectangle, then fold as before. Chill for 30 minutes.
  • Melt the butter in a 23-25 cm round heavy pan (with a lid) that is also suitable for placing in the oven. Add the shallots and garlic, and cook until lightly browned all over.
  • Scatter the sugar over the top of the shallots and garlic, slightly increase the heat, cook until the sugar begins to caramelize, then turn the shallots and garlic in the pan.
  • Add the vinegar, water, thyme and seasonings.
  • Cook, with the pan partly-covered, for 6-8 minutes, until the garlic cloves are just tender.
  • Remove the pan from the heat and allow the pan and its contents to cool.
  • Preheat the oven to 190ºC (375ºF).
  • Roll out the pastry to the diameter of the pan and lay it over the cooled shallots and garlic.
  • Prick the pastry with a sharp knife, then bake for 25-35 minutes, until the pastry has risen and is golden.
  • Set the pan aside for 5-10 minutes to cool, then invert the tart onto a serving platter.
  • Scatter the tart with a few thyme sprigs and serve.

Nutrition Facts : Calories 787.8, Fat 54.3, SaturatedFat 23.3, Cholesterol 69.9, Sodium 492.9, Carbohydrate 61.7, Fiber 1.3, Sugar 4, Protein 16.6

SHALLOT TARTE TATIN



Shallot Tarte Tatin image

Make and share this Shallot Tarte Tatin recipe from Food.com.

Provided by Westie

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

500 g shallots
puff pastry
200 g caster sugar
4 -5 fresh thyme sprigs

Steps:

  • Peel shallots and trim them so they are all the same length. This is vital as it ensures they all cook in the same time.
  • Add the sugar to a baking tin about 9" in diameter (or a tarte tatin tin if you have one. Heat on the hob until the sugar melts and caramelises (looks nut brown). DO NOT STIR the sugar, just shake the tin to make sure that it all melts evenly.
  • Carefully add the shallots (caramel can cause very nasty burns).
  • Strip the leaves from the thyme and add to the shallots.
  • Roll out the pastry and cut a rough circle just larger than the size of tin you are using. Lay it over the shallots and tuck in around the sides.
  • Add to a preheated 200 degrees C oven for around 25 minutes or until the pastry looks done.
  • Enjoy!

Nutrition Facts : Calories 189, Fat 0.1, Sodium 10.3, Carbohydrate 47.3, Sugar 33.3, Protein 2.1

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