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Shallot Tarte Tatin

5 from 1 vote
A crowd-pleasing holiday appetizer
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry, thawed (about 250g)
  • 10-15 small-medium shallots
  • 1/3 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tbsp dijon mustard
  • 4 sprigs of fresh thyme
  • 5 tbsp butter cold
  • 200 g unripened plain goat cheese
  • fresh chives for garnish
  • salt I'm using Diamond Crystal
  • olive oil
  • flour for rolling out pastry dough

Method
 

  1. Preheat oven to 375°F. Transfer goat cheese to a small bowl and place near stove top to warm slightly.
  2. Dust a large cutting board with flour. Roll out your pastry sheet and sprinkle with a little more flour. Take a 10" skillet and flip it over onto the floured pastry. Using a knife, trace a line around the pan. Peal away the excess pastry and discard. You should be left with a 10" round of dough. Set aside.
  3. Halve 10-15 small shallots length-wise from root to tip. Peel back the skin and trim the dirty part of the root end. The root should still be in tact but look neat and pretty.
  4. Heat your 10" skillet on medium-low. Add 2 tbsp olive oil and arrange your shallot halves open-side down in the oil. Increase heat to medium-high and let cook until golden brown, about 5 minutes. Flip, season with 1/2 tsp salt and add 1/3 cup water. Reduce heat to medium low, cover and let cook for another 5-10 minutes, or until the shallots are soft and a knife can easily slide in and out without resistance. Remove and set aside. There might be a few shallots with dried and craggily outer layers. Peel those dry layers off and discard.
  5. Back in the skillet, wipe away any excess water and heat on medium. Add 1/3 cup balsamic vinegar and 2 tbsp brown sugar, whisk until the sugar has dissolved. Add 1 tbsp dijon and the leaves of 4 sprigs of fresh thyme. Whisk until combined, then slowly whisk in cold butter until a glossy, thick sauce forms. It should be able to coat the back of a spoon. Season with a pinch of salt, then taste and adjust.
  6. Add your shallots back in and arrange them open-side down, so they each have a cozy little spot in the sauce. Using a fork, prick several holes in the pastry round. Transfer the hole-y dough to the skillet to cover, and gently press down around the edges. Bake at 375°F for 40-45 minutes, or until golden brown and bubbling around the edges.
  7. Let the pan cool slightly (enough that you can hold it without burning, then flip it over unto a cutting board. If some of the shallots stick to the bottom of the pan, don't fret! Use a spatula, or spoon, to scoop them up and place them back on the tart. No one will ever know. Cut the tarte tatin into 8 slices and top with a scoop of room temperature goat cheese and freshly sliced chives.

Notes

Flipping the tarte tatin is easily the hardest (and most intimidating) part of this recipe. But you can do it! I have faith!! My suggestions would be to 1) use an oven mitt, or kitchen towel, to hold the skillet handle 2) use the lightest cutting board you have, bonus points if it is a similar size to the skillet, bonus bonus points if it is also round and 3) have confidence and don't hesitate!