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Roast shallot tart tatin Recipe

Ingredients for people

  • Shallot(s) : 900 g
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • Coarse salt : 20 g
  • Caster sugar : 60 g
  • Disc(s) of puff pastry : 6 whole
  • Fleur de sel : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
Method
  • 1

    Peel the shallots and place them whole in a saucepan with the garlic, thyme and bay leaves. Cover with water, add a pinch of salt and bring to the boil. Cook for 10 minutes and then drain.

  • 2

    To make the caramel:

  • 3

    Place the sugar in a pan, melt without stirring and without adding any extra sugar and allow to turn to a caramel. As soon as it turns a dark caramel colour, pour into separate tart moulds.

  • 4

    Pre-heat the oven to 200'c.

  • 5

    Cut the boiled shallots into 2cm slices and then arrange them in the moulds.

  • 6

    Cover the moulds with pastry discs. These will form the bases of the tarte tatin.

  • 7

    Bake the tarts for 25minutes and once cooked, leave to rest in the moulds.

  • 8

    Just before serving, season with a pinch of fleur de sel and a sprinkle of freshly ground pepper.

Chef's tip

«Do not stir the sugar while it is melting in the pan.»

A savoury tart tatin of roasted, caramelised shallots. A perfect dinner party starter!

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  • Preparation  1hr
  • Cooking time  0h
  • Rest time  0h

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