Harvest Fresh Shallot Tarte Tatin

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Servings 4

Prep. Time 10 mins

Cooking Time 45 minutes to 1 hour

Ingredients

    6 Harvest Fresh Shallots (you can find our Shallots Pre-peeled and Un-peeled!)

    2 tsp vegetable oil

    1/4th cup balsamic vinegar

    1 tsp sugar

    1 TBSP pine nuts

    3 TBSP unsalted butter, divided

    8 oz. mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite size pieces

    1 garlic clove (smashed)

    3 oz. burrata or ricotta

    1/2 oz. Parmesan, shaved

    1 package puff pastry (or your favorite home-made crust recipe!)

    All purpose flour, for dusting work surface

    1 Cup baby arugula

    Olive oil and lemon wedge, for garnish

Directions
    Preheat oven to 400 degrees F and toast the pine nuts on a rimmed baking sheet until golden brown (about 4 minutes)
    Slice shallots in half, lengthwise, and toss with vegetable oil. Place on baking sheet and season with salt and pepper.
    Roast shallots until tender and browned in spots , 20-25 minutes. Let cool, and you can remove any leathery outer layers if preferred.
    While Shallots are Roasting, heat a small skillet over medium-low, and bring balsamic vinegar and sugar to a simmer. Swirl and/or stir occasionally until syrupy (about 5 minutes).
    Stir in 1 TBSP butter into the Balsamic sugar mixture. Remove from heat.
    Once shallots are done, arrange them cut side up in skillet.
    Roll out Pastry dough on lightly floured surface to smooth any creases. Cust our a circle that's about 1" larger than the bottom of the skillet and prick in severl places with a fork (to vent steam). Drape pasty over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed (25-30 mins)
    Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often , until mushrooms are tender and browned (5-8 minutes). Season with salt and pepper, and set aside.
    Let Tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with Burrata, mushrooms, arugula, Parmesan and nuts. Drizzle with olive oil and lemon juice, and season with salt to taste.