Shallot tarte tatin


Total time: 1hr 05m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 433 Kcal, 4g Protein, 58g Carbohydrates, 20g Fat


Ingredients

  • To caramelize
  • 100 g sugar
  • 20 g butter, cut into pieces
  • 2 tbsp balsamic vinegar
  • 1 tbsp thyme leaf
  • 350 g shallot, cut lengthwise into thirds
  • Tarte tatin
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • To complete
  • a little Tasmanian mountain pepper
  • 0.25 tsp sea salt
  • Utensils
  • One baking tray (approx. 20 cm in diameter), base lined neatly with baking paper, sides greased

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Instructions

  • To caramelize

    Spread the sugar in the prepared tin. Caramelize for approx. 7 mins. in the centre of an oven preheated to 220°C until the sugar turns light brown, remove. Spread the butter, balsamic and thyme over the caramel. Place the shallots on top so that they overlap slightly.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 220°C, remove.
  • Tarte tatin

    Prick the dough firmly with a fork and place loosely over the shallots. Make a rim between the shallots and the edge of the tin.
  • To complete

    Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a cake plate, remove the baking paper, season. Serve the tarte tatin warm or cold.
  • Serve with:

    Salad

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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