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Shallot And Garlic Tarte Tatin

sweet.chef's picture
Ingredients
  Puff pastry 11 Ounce (300 Gram)
  Butter 2 Ounce, softened (50 Gram, 1/4 Cup)
  Freshly grated parmesan cheese 3 Ounce (75 Gram, 1 Cup)
For the topping
  Butter 1 1⁄2 Ounce (40 Gram, 3 Tablespoon)
  Shallots 1 1⁄4 Pound (500 Gram)
  Garlic cloves 16 Large, peeled but left whole
  Superfine sugar 15 Milliliter (1 Tablespoon Caster Sugar)
  Balsamic vinegar/Sherry vinegar 15 Milliliter (1 Tablespoon)
  Water 45 Milliliter (3 Tablespoon)
  Chopped fresh thyme 1 Teaspoon
  Ground black pepper To Taste
  Salt To Taste
Directions

1. Roll out the pastry to a rectangle on a lightly floured work surface. Spread the butter over it, leaving a 2.5cm/1in border. Sprinkle the grated Parmesan on top.
2. Fold the lower third of the pastry up to cover the middle and fold the top third down over it. Seal the edges well, give the pastry a quarter turn and roll it out to a rectangle, then fold in thirds and seal as before. Wrap in clear film (plastic wrap) and chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 190°C/375°F/ Gas 5. Melt the butter in a 23-25cm/ 9-10in round, heavy, ovenproof omelette pan. Add the shallots and garlic and cook over a low heat until lightly browned all over.
4. Sprinkle the sugar over and increase the heat a little. Cook until the sugar begins to caramelize, then stir. Add the vinegar, water, thyme and seasoning. Cook, partly covered, for 5-8 minutes until the garlic cloves are just tender. Set aside to cool.
5. Roll out the pastry to a round the same size as the omelette pan. Lay the pastry round over the shallots and garlic. Prick the pastry, then bake for 25-35 minutes until risen and golden. Cool for about 10 minutes, then invert the tart on to a serving platter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Garlic
Cook Time: 
5 Minutes

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