Shallot and feta tart tatin, the irresistible savory version!

Ingredients

• 1 puff pastry sheet (round)
• 1 tsp butter
• 1 Tbsp olive oil
• 10-15 shallots
• 1 Tbsp balsamic vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp rosemary

To decorate:

• basil leaves
• 2 Tbsp crumbled feta

Materials

• 1 pie dish
• frying pan with lid

Preparation

• Melt the butter in a pan and pour in the olive oil. Add the peeled and halved shallots. Brown the shallots.
• When the shallots are golden brown, cover the pan and cook over low heat for 20 minutes. Stir occasionaly
  
• Add salt, pepper, rosemary, balsamic vinegar and sugar. Stir to reduce the sauce.
• Arrange the shallots in the bottom of the tart pan.
  
  *You can add the feta at this point if you wish.
  
• Place the puff pastry on top and fold the edges. Prick the dough using a fork.
• Bake for 30 minutes in an oven preheated to 350°F (180°C). Wait for the tart to cool a little before unmolding it.
  
• Sprinkle with crumbled feta and place basil leaves on top. It's ready!

Observations

How to store shallot tart tatin?
You can keep it for around 3 days in an airtight container or covered with parchment paper.
Reheat it for 5/10 minutes in a hot oven at 350°F (180°C).

Can we replace shallots?
You can replace the shallots with onions (yellow or red), cut into strips.

Can I replace the feta?
You can replace the feta with a creamy burrata for an ultra gourmet side! Or simply replace it with fresh goat's cheese or Roquefort for lovers of strong cheese.

Can I replace the puff pastry?
You can use shortcrust pastry instead, for a crunchier side!

Petitchef's tip:
If your pan is oven safe, no need to transfer the shallots to a dish, cover directly with the puff pastry, fold the edges, prick, and it goes in the oven!

Cookware

Attributes

Questions

Photos of members who cooked this recipe