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The smell that wafts from the oven as this shallot tart tatin bakes, with its melting caramelized vegetables and crispy puff pastry, will have you mouth watering from the first few minutes. And for even more deliciousness, a nice creamy burrata on top!
💙Why you'll love it
- Flavourful and tasty - with its crispy puff pastry and melting caramelized shallots, it's such an amazing dish!
- Simple - although the tart tatin may frighten some people, it's really easy to make, using only the most basic ingredients.
- Trip to France - as it's a real classic of French cuisine, you'll have the real impression of being in Paris!
Table des matières
😉For tart tatin lovers
🍯Notes on ingrédients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious tart.
- Shallots - make the most of them, they're in season from October to December included! If you can, buy them in the same size: that way, they will cook evenly.
- Honey - choose quality honey. Avoid liquid honey: quality honey crystallizes and is therefore hard. If it's liquid, it means that it's been completely processed and therefore no longer has any virtue.
- Puff pastry - I find its texture much better for tarts, but there's nothing to stop you making/buying shortcrust pastry.
✨How to make this delicious tart tatin?
Recipe details and quantities are in the recipe card below.
- Melt the butter in a frying pan over a medium heat and lay halved shallots flat in the pan.
- Deglaze with the vinegar and pour in the honey. Cook for around ten minutes over a medium heat, then reduce the heat to low, cover and cook for a further 20 minutes.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode. If your frying pan is not ovenproof, transfer the shallots to a pie dish (with a removable base if possible, it will be easier to unmould). Add Provence herbs and paprika on top of shallots.
- Place the puff pastry on top, tucking in the overhanging edges towards the bottom of the tin. Using a fork, poke small holes in the pastry so that it doesn't puff up when cooked.
- Place in the oven for 25 to 30 minutes. Remove from the oven and add the burrata cheese, olive oil, salt and pepper. Enjoy!
👩🏻🍳Chef's tips
- Buy shallots of the same size if you can - this will ensure even cooking.
- Fold the edges of your pastry over themselves as they will shrink slightly when cooked.
- To turn the tart tatin over without breaking it - place a large plate on top of the tart tin, taking care to hold the tin and plate firmly together. Then turn it over quickly and confidently, in a single movement, taking care not to spill the filling.
- Serve the tart tatin warm or hot: it's best served warm or hot.
💡Frequently Asked Questions
Why pre-cook shallots?
This will allow them to melt and caramelize.
Can I make it ahead of time?
I wouldn't recommend it - as the pastry is not pre-cooked, it might soften over time.
What to serve it with?
It can be served as a main course with a green salad, or as a side dish with roast meat or poultry.
❄️Storage
- Storage - like most tarts, you can store it for 3 or 4 days in an airtight container in the fridge. But as the pastry has not been pre-cooked (this is not the concept of a tart tatin), it might soften over time.
- Reheat - avoid the microwave, which will soften it completely, and put it in the oven at 320°F/160°C for a few minutes.
😋Other delicious tarts
If you make this shallot tart tatin, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
French shallot tart tatin
The smell that wafts from the oven as this shallot tart tatin bakes, with its melting caramelized vegetables and crispy puff pastry, will have you mouth watering from the first few minutes. And for even more deliciousness, a nice creamy burrata on top!
Ingredients
- 1 tablespoon unsalted butter
- 28 oz shallots peeled and halved
- 1 tablespoon Balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Provence herbs
- 1 tablespoon paprika
- 1 puff pastry
- 9 oz burrata cheese
- 1 teaspoon olive oil
- salt to your taste
- black pepper to your taste
Instructions
- Melt the butter in a frying pan over a medium heat and lay halved shallots flat in the pan.
- Deglaze with the vinegar and pour in the honey. Cook for around ten minutes over a medium heat, then reduce the heat to low, cover and cook for a further 20 minutes.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode. If your frying pan is not ovenproof, transfer the shallots to a pie dish (with a removable base if possible, it will be easier to unmould). Add Provence herbs and paprika on top of shallots.
- Place the puff pastry on top, tucking in the overhanging edges towards the bottom of the tin. Using a fork, poke small holes in the pastry so that it doesn't puff up when cooked.
- Place in the oven for 25 to 30 minutes. Remove from the oven and add the burrata cheese, olive oil, salt and pepper. Enjoy!
Notes
- Storage - like most tarts, you can store it for 3 or 4 days in an airtight container in the fridge. But as the pastry has not been pre-cooked (this is not the concept of a tart tatin), it might soften over time.
- Reheat - avoid the microwave, which will soften it completely, and put it in the oven at 320°F/160°C for a few minutes.
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