Shallot and feta tarte tatin, an irresistible savory version!

Ingredients

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

To decorate:

• a few basil leaves
• 20 g 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.
  
• 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 over. Prick the pastry with 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 tarte Tatin?
You can keep it for around 3 days in an airtight container or covered with parchment paper.
To reheat it, place it in a hot oven at 350°F (180°C) for 5–10 minutes.

Can you replace the shallots?
You can replace the shallots with sliced yellow or red onions.

What can you use instead of feta?
You can replace the feta with creamy burrata for an extra-indulgent touch! Or simply use fresh goat cheese or Roquefort if you love strong cheeses.

What can you use instead of puff pastry?
You can use shortcrust pastry instead for a crunchier result!

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

Cookware

Attributes

Questions

Photos of members who cooked this recipe