SHALLOT AND GARLIC TARTE TATIN WITH PARMESAN PASTRY
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
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
TARTE TATIN PASTRY
Provided by Molly O'Neill
Categories dessert
Time 50m
Yield Pastry for two tartes Tatin
Number Of Ingredients 5
Steps:
- To make the pastry, combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter together between your fingers until most of the butter is incorporated and only pea-size pieces remain.
- Whisk together the egg yolk and water. Add to the flour mixture and stir until dough begins to come together. Use your hands to gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes (if making ahead, let dough stand at room temperature until pliable but still cold). Do not roll out until just before the tarte Tatin's fruit is finished cooking.
- To roll out the pastry, flour a work surface and a rolling pin well. Divide the dough in half (freeze the remaining dough if not needed). Pat the dough into a flat disk with your hands. Roll the dough into a circle that is almost 1/4 inch thick, flouring the surface under the dough and the rolling pin frequently to prevent sticking.
- Carefully place the pastry round over the fruit in the skillet (see Tarte Tatin recipes). Trim the dough to 1/2 inch larger than the skillet. Tuck the overhanging dough in around the fruit.
CARAMELISED FRUIT TARTE TATIN (UPSIDE DOWN PASTRY PIE)
I originally got this recipe from the Australian Better Homes and Gardens Magazine, but I've since modified it to suit my tastes or to what is available at the time. The recipe will lend itself to all different kinds of fruit, you can also add some nuts. It is a super quick dessert that is perfect to impress your guests with.
Provided by Delicious Bits
Categories Tarts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to moderate - 200c.
- Cut pastry to size of baking pan or dish.
- Melt butter in a non stick pan. Add sugar and cook over a medium heat until the mixture is a caramel colour and the sugar has dissolved. Careful not to burn it. Remove from heat.
- Mix in brandy or liqueur (careful, it may sizzle and spit). Pour into baking dish. Put the fruit pieces in the dish, cut (flat) side down.
- Place pastry over top of fruit and tuck in the sides.
- Bake for 20 mins or until pastry has risen and is golden and crispy.
- Carefully invert the tarte Tatin onto a plate (fruit side up, with the pastry on the bottom). Serve immediately with a dollop of cream or ice cream, sprinkled with toasted almond flakes.
Nutrition Facts : Calories 600.7, Fat 29.5, SaturatedFat 9.7, Cholesterol 15.3, Sodium 194.8, Carbohydrate 79.6, Fiber 4, Sugar 39.9, Protein 5.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love