Harvest Fresh Shallot Tarte Tatin

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Servings 4

Prep. Time 10 mins

Cooking Time 45 minutes to 1 hour

    • 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 favourite homemade crust recipe!)
    • All-purpose flour, for dusting work surface
    • 1 Cup baby Arugula
    • Olive oil and lemon wedge, for garnish
    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 a 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 a skillet.

    Roll out pastry dough on a lightly floured surface to smooth any creases.

    Cut out a circle that's about 1" larger than the bottom of the skillet and prick it in several places with a fork (to vent steam).

    Drape pastry over shallots, tucking edges inside the 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.