Shallot tarte tatin
I use both salted butter and olive oil to caramelize the shallots. You see, butter cannot be heated to a very high temperature in the pan, otherwise it will burn. Olive oil can. By combining them, you can fry at a higher temperature.
Ingredients · Servings 4 people
- 500 g shallots
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 5 sprigs of thyme
- 2 tbsp balsamic vinegar
- 100 ml red wine
- 2 tablespoons sugar
- 1 roll of puff pastry
- 50 g unroasted hazelnuts
- 100 g soft goat cheese without rind
- 4 tart molds (Ø approx. 10 cm)
- 1 slip knot ring (Ø approx. 10 cm) (optional)
Method · 50 min
- Preheat the oven to 200 °C.
- Halve the shallots lengthwise and remove the skin and the root.
- Melt the butter with the olive oil in a large frying pan. Fry the shallots on the flat side for 5 minutes over medium heat.
- Strip the leaves from 4 sprigs of thyme and sprinkle over the shallots. Deglaze the pan with the balsamic vinegar and red wine.
- Sprinkle the sugar over the pan and stir gently. Let caramelize for about 3 minutes.
- Meanwhile, cut or punch out the puff pastry into circles the size of the tart molds. Grease the tart molds with butter.
- Place the shallots flat side down in the molds. Place the dough on top of the shallots and tuck in the sides. Bake the tarte tatins in the oven for 15 minutes until golden brown.
- Toast the hazelnuts for 3 minutes in a dry frying pan. Let cool slightly and chop coarsely.
- Place a small plate on a tarte tatin mold and carefully turn it over. Repeat for the other tarte tatin molds.
- Garnish the tarte tatins with the hazelnut goat cheese and thyme.
