Name: Shallots Tatin
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) flour; 1/3 cup (75 ml) salted butter, very cold, diced; 3 tablespoons (45 ml) ice water; 3 cups (750 ml) small shallots, peeled; 3 tablespoons (45 ml) olive oil; 3 tablespoons (45 ml) honey; 3 tablespoons (45 ml) red wine vinegar; salt and pepper

Ingredients

Crust
- 1 cup (250 ml) flour
- 1/3 cup (75 ml) salted butter, very cold, diced
- 3 tablespoons (45 ml) ice water
Filling
- 3 cups (750 ml) small shallots, peeled
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) honey
- 3 tablespoons (45 ml) red wine vinegar
- salt and pepper

Preparation

Crust
- In the bowl of food processor, place flour and butter. Pulse for a few seconds until it takes a grainy texture. Add the water and pulse again a few seconds at a time, adding a little water if necessary, until a ball of dough begins to form. Remove the dough from the processor. Form a ball with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Filling
- In non-stick 23-cm (9-inch) skillet, gently brown the shallots in the oil over medium heat for about 10 minutes. Add the honey and caramelize for 2 minutes. Deglaze with the vinegar and reduce until almost dry. Remove the pan from the heat.
- Roll out the dough into a circle slightly larger than the diameter of the skillet. Place the pastry over the shallots and tuck the pastry around the edge of the skillet. Bake for about 40 minutes. Cool slightly and unmould, upside-down on a serving platter. Serve as an appetizer.

Shallots Tatin

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Personal Note