Shallot Tarte Tatin

Savour the rich, caramelized shallots topped with golden puff pastry, complemented by a creamy fromage frais mix. A savory twist on a classic dessert!

Serves

4

Prep Time

20 min

Cook Time

36 min

Ingredients

1 kg small shallots
50 g butter
2 tbsp olive oil
100 ml water
1 tbsp sugar
2 tbsp balsamic vinegar
0.5 tsp dried herbs
Salt, pepper
1 pure butter puff pastry
100 g fresh goat's cheese
1 tbsp olive oil
0.5 tsp dried herbs
Pepper

Method

Peel the shallots.
Heat the casserole over a high heat. Add the butter and oil.
When the butter has melted, add the shallots and leave to colour for 6 minutes, stirring occasionally.
Pour in the water and cover. Lower the heat and cook for 10 minutes.
Preheat the oven to 180°C.
When the shallots are caramelised, add the sugar, balsamic vinegar, dried herbs, salt and pepper. Mix well. Spread the shallots evenly over the bottom of the casserole dish.
Using a fork, prick the puff pastry and place it on top of the caramelised shallots.
Place in the oven and cook for 20 minutes.
Meanwhile, in a recipient, mix the fromage frais, olive oil, dried herbs and pepper. Set aside.
When the tarte tatin is cooked, leave it to cool slightly before turning it out of the tin.
Finally, spread the fromage frais over the tart. Serve immediately.

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