Shallot and feta tart tatin, the irresistible savory version!
When we talk about tarte tatin, we obviously think of the famous apple tarte tatin! What if today we replaced the traditional apples with well-candied shallots for a savory version? To add even more deliciousness, feta will be your best ally in this recipe, perfect to counterbalance the sweet side of the shallots, in short, a pure treat! :-) Follow the step by step steps below ↓↓
Ingredients
To decorate:
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!
